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Chock-Full of Chips Cookies




Source of Recipe


Internet


List of Ingredients




Makes about 3 dozen cookies

2 c. all-purpose flour, more for the bottom of the glass
1/2 tsp. baking soda
1/4 tsp. salt
2 sticks salted butter, room temperature
1/2 c. light brown sugar, firmly packed
1/4 c. dark brown sugar, firmly packed
1/4 c. granulated sugar
1/2 tsp. vanilla extract
1 large egg, lightly beaten
1 12-oz bag semisweet chocolate chips
1 1/2 c. chopped nuts, such as walnuts or pecans
1 c. white chocolate chips


Recipe



Heat oven to 375 degrees. Line baking sheet with parchment paper. Sift together flour,
baking soda and salt.

In medium-size bowl, combine butter, sugars and vanilla until
light and fluffy, about 2 minutes with a wooden spoon.

Add egg and continue beating until well incorporated.

Add dry ingredients to sugar mixture.

Add both kinds of chips and chopped nuts. Stir until just
combined.

Place 2 T. of dough per cookie on baking sheet, about 3
inches apart. Keep remaining dough in refrigerator until ready
to bake.

Slightly flatten each clump of dough using the bottom of a
lightly floured glass.

Bake until dark golden brown around the edges, 12 to 14
minutes.

Remove cookies from oven and let cool on baking sheet for 1
to 2 minutes. Transfer cookies to a rack to cool completely.
Repeat process with remaining dough.

These cookies will keep in an airtight container for up to a
week — if they last that long!