Yes, they are my kids favourite. When they were younger and still at home, I would have to quadruple the recipe because they would hoover them up so quickly, along with hubby.
I couldn’t keep cookies longer than 3 days in the house. At the end of the 3rd day, I would look in the tin, and there would be 2 cookies left. Nobody wanted to be the last person to eat ALL the cookies. So they would leave two. These were usually eaten by me, thus saving any potential fights of ‘he/she got the last 2 cookies!’ from my kids.
Now that they are both grown up and moved out, I am down to making a single batch at a time. Hubby thinks he is being gypped, and tells me so every time I make a measly little batch. Does he leave me 2 cookies though? You betcha… I am married to a sweetheart.
1/2 Cup Butter, unsalted
1/4 Cup Granulated Sugar
1/2 Cup Firmly Packed Brown Sugar
1 tsp. Pure Vanilla Extract
1/2 tsp. Baking Soda
1/2 tsp. Salt (*if using salted butter, omit salt)
1 1/4 Cups All-Purpose Flour *
1/2 Cup chopped Walnuts
1 Cup Semi-Sweet Chocolate Chips
Preheat oven to 375° F.
In a large bowl, cream butter with both sugars until light and fluffy. Beat in egg and vanilla and continue beating until well blended.
In a separate bowl, combine flour, salt (if using) and baking soda. Gradually add to creamed mixture and mix well with a wooden spoon. Add chocolate chips and walnuts and mix until well incorporated.
Drop by teaspoonfuls onto a parchment lined baking sheets and bake for 8-12 minutes (depending how hot your oven is, careful not to burn the bottoms).
Makes about 3 dozen cookies…which apparently is still not enough for my husband.
* For a softer/flatter cookie, decrease flour by 1/4 cup