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Buttery Chocolate Chip Cookies

Published: Friday, September 15, 2023

1 c. butter, softened

1 c. brown sugar, packed

¾ c. granulated sugar

2 large eggs, room temperature

1½ tsp. vanilla extract

22/3 c. all-purpose flour

1¼ tsp. baking soda

1 tsp. salt

12 oz. pkg. semi-sweet chocolate chips

2 c. walnuts, toasted and coarsely chopped

In a large bowl, using a hand mixer, beat the butter, brown sugar and granulated sugar until blended. Beat the eggs and vanilla into the butter mixture.

In a small bowl, whisk the flour, baking soda salt together. Gradually beat the flour mixture into the butter mixture. Stir the chocolate chips and walnuts into the cookie dough.

Shape dough into 2½" balls and flatten each to ¾" thickness. Place in an airtight container, separating the layers with wax paper, then refrigerate overnight.

Line a baking sheet with parchment paper and place dough 2" apart on the sheet. Let stand at room temperature for 30 minutes before baking.

Preheat oven to 400°. Bake cookies until the edges are golden-brown, about 10-12 minutes. Cool cookies on the baking sheets for 2 minutes then transfer to wire racks to completely cool. —About 2 dozen.

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