I know that everyone has their favorite recipe for Chocolate Chip Cookies. We believe that the Original Toll House Cookie tops the list.
However, there are also decadent recipes for them and I honestly believe this recipe could be it!
This is another recipe from Rebecca Rather, The Pastry Queen from Fredericksburg , Texas.
Rebecca says..... " They are not too chewy and not too crunchy - they are just right".
This recipe makes about 5 dozen 3 1/2" cookies.
1 1/2 C walnuts
1 1/2 C pecans
1 C (2sticks) butter, room temperature
1 C firmly packed dark brown sugar
1 C granulated sugar
2 large eggs
1 TBS vanilla
2 1/3 C all purpose flour
1 1/4 tsp baking soda
1 scant tsp salt
3 C chocolate chips (I use Ghirardelli Dark Chocolate Chips)
Preheat the oven to 350 degrees.
Arrange nuts on a baking sheet in a single layer and toast for 7 - 9 minutes.
Cool completely and coarsely chop
Line sheet pans with parchment paper or Silpat
Use a stand mixer with a paddle attachment
Cream, for 1 minute, until creamy:
Beat on medium speed for 1 minute
Add: (See Note Below)
Mix on medium-low speed until well incorporated.
Stir in, by hand:
The dough will be very stiff...... use your muscles!
Use a 1 3/4" cookie scoop, spacing the dough 2" apart on a baking sheet.
Bake for 10 - 12 minutes until medium brown around the edges.
As long as the edges are brown, the soft middle will disappear as they cool
The cookies will spread to about 3 1/2".
Cool on the sheet pan for 10 minutes and then transfer to a cooking rack until completely cool.
Here's Rebecca's Tip,
If you have a heavy duty stand mixer with at least 525 watts, Add the flour, baking soda, salt, walnuts, pecans and chocolate chips all at once with the paddle attachment and turn the mixer on and off every 5 seconds or so until completely incorporated.
We have the Kitchenaid 6 quart, 590 Watt Mixer. It does all the work!
Peace in the Kitchen!