I think I've finally found the perfect chocolate chip cookie recipe!!!!! The cookies from this recipe are right on the mark: flat, crisp on the outside and chewy on the inside with a beautiful texture from all the pecans and walnuts. Ray ate 3 cookies straight out of the oven! My only complaint is that it is a tad sweet so will cut back on the white sugar next time. Otherwise, uber yummy!
My Favorite Chocolate Chip Cookies
adapted from Pastry Queen
Ingredients
1 1/2 cups walnuts
1 1/2 cups pecans
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar (I didn't have dark brown sugar so I used light brown sugar plus 3 tablespoons of molassess)
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/3 cups all purpose flour
1 1/4 teaspoons baking soda
1 scant teaspoon salt
3 cups chocolate chips
Directions
Preheat the oven to 350F. Arrange the nuts on a baking sheet in a single layer and toast them for 7-9 minutes until golden brown and aromatic. Cool the nuts and then chop coarsely.
Line baking sheets with parchment paper or silicon mats, or grease generously with butter or cooking spray. Using a mixer fitted with a paddle attachment, cream the butter and both sugars in a large bowl on medium speed about 1 minute, until fluffy. Add the eggs and vanilla and beat on medium speed for one minute. Mix the flour, baking soda,salt, walnuts, pecans and chocolate chips. Add to the batter and stir at low speed until a dough forms.
Drop the dough onto prepared baking sheets using a 1 3/4" diameter ice cream scoop. Spread the cookies about 1 1/2" apart as they will spread.
Bake for 10 to 12 minutes, until the cookies are medium brown around the edges.
