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This is one for all of my fellow chocoholics! MARYANNE'S DOUBLE CHOCOLATE WALNUT COOKIES 1 Cup Butter (softened) 1 Cup Brown Sugar (packed) 1/2 Cup White Sugar 1 teaspoon Vanilla Extract 3 Eggs 24 ounces (4 Cups) Nestle Milk Chocolate Chips (Divided into two halves of 12 ounces each. If you do not have milk chocolate chips, you can use semi-sweet chocolate chips, but milk chocolate chips make a nicer cookie consistency and taste better. I have never tried it, but you might even be able to use plain milk chocolate bars, broken up into little pieces, for this recipe.) 1 teaspoon Baking Soda 1 teaspoon Salt 2 2/3 Cups Flour 2 Cups Chopped Walnuts 1. Mix the Butter, Brown Sugar, White Sugar, Vanilla Extract, and Eggs, in that order. (You can use an electric mixer for this step, or mix well by hand.) 2. Melt one half (12 ounces) of the Milk Chocolate Chips and add to mixture. (I use a microwave to melt the chocolate chips, but be careful not to burn them.) 3. Mix Baking Soda, Salt, and Flour together in a separate bowl, then gradually add the dry mixture to the wet mixture and mix well (by hand). 4. Stir in the remaining half (12 ounces) of Milk Chocolate Chips and the Chopped Walnuts. 5. Try very hard not to consume the entire bowl of raw cookie dough. 6. Drop by heaping teaspoonfuls or rounded Tablespoonfuls onto an ungreased cookie sheet. 7. Bake at 375 degrees Fahrenheit for 9-10 minutes until the cookies are puffed. (Be extra careful not to burn. Since the chocolate dough is brown, it is best to monitor the cookies closely and check the bottom on one of the first sheet of cookies to know when they are really done. Better to bake too short than too long!) Let the cookies stand on the cookie sheet for a minute or two before you remove them to fully cool. 8. This recipe yields approximately 48 cookies. I always make a double batch of this recipe because the cookies disappear so quickly, and also because I am a confessed chocoholic and I like to sample the dough! * * * * * * * Enjoy the recipe! The Pumamouse (MaryAnne) |
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