This is basically the Nestle Toll House recipe with a few modifications. I use half the walnuts and I use gluten free flour, because that is how my family rolls. But with enough butter and suger, you can hardly tell they are gluten free.
This recipe makes about three dozen good sized cookies.
Ingredients
- 2 1/4 cups King Arthur Measure for Measure flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups (12 oz) chocolate chips
- 1/2 cup finely chopped walnuts
Directions
- Preheat the oven to 375 degrees
- Combine the flour, baking soda, and salt together in a large measuring cup
- Blend the softened butter, sugars, and vanilla until creamy, then add the eggs and blend until combined.
- Blend in the flour mixture until just combined
- Use a sturdy metal spoon to stir in the chocolate chips and walnuts
- Drop batter onto an ungreased cookie sheet. Batter should be about 1 1/2 tablespoons in size, depending on how big you want your cookies.
- Bake for 9 to 11 minutes or until the edges turn golden brown. Keep an eye on them, as you don’t want to over-bake them
- Cool on the cookie sheet for two minutes, then remove to a cooling rack to cool completely.