Saturday, July 8, 2017

Buttery Double Chocolate Chip Cookies

You can never have too many recipes for Chocolate Chip Cookies, and this recipe for Buttery Double Chocolate Chip Cookies adapted from Taste of Home is fabulous. These cookies are full of butter. I alternate between butters. I'm particularly addicted to a French and a Vermont butter, but lately I've been using a Wisconsin Butter--Farmhouse Kitchens. Love the flavor. In addition, I decided to add both semisweet and milk chocolate chips to mix it up. As always, use only the best chocolate chips (or chopped chocolate) for best taste. Just an FYI: Recipe calls for big fat cookies, but you can always make the traditional size.

BUTTERY DOUBLE CHOCOLATE CHIP COOKIES

Ingredients:
2 cups coarsely chopped walnuts
1 cup unsalted butter, softened
1 cup packed brown sugar
3/4 cup sugar 2 large eggs
1 1/2 teaspoons vanilla
2 2/3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
6 ounces semisweet chocolate chips
6 ounces milk chocolate chips

Directions
Toast walnuts by either baking them in a shallow pan at 350 degrees for 5 to 10 minutes, or toasting them in a skillet over low heat until lightly browned, stirring occasionally. Let cool
Meanwhile, in large bowl, beat butter and sugars until blended. Beat in eggs and vanilla.
In small bowl, whisk together flour, baking soda, and salt. Gradually beat into butter mixture.
Fold in chocolate chips and toasted walnuts.
Shape 1/4-cupfuls of dough into balls. Flatten each into a 2 1/2-inch diameter cookie, about 3/4-inch thick, smoothing edges as necessary.
Place in an airtight container, separating layers with waxed or parchment paper.
Cover and refrigerate overnight.
Heat oven to 400 degrees.
Line baking sheets with parchment paper.
Place dough portions 2 inches apart on prepared baking sheets.
Let stand at room temperature for 30 minutes before baking.
Bake for 10 to 12 minutes or until edges are golden brown. Centers will be light.
Cool in pans for 2 minutes, then remove to wire racks to cool.

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