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Add a photoServings: 8
Ingredients
- 8 ounce Butter, Unsalted, cut in pcs
- 1 c. Packed Brown Sugar
- 3/4 c. Sugar
- 1 tsp Salt, optional
- 1 1/2 tsp Vanilla
- 2 lrg Large eggs
- 2 1/2 c. All-Purpose Flour
- 1 1/4 tsp Baking Soda
- 2 c. Walnuts, coarsely minced
- 3 c. Semisweet Chocolate Chips
Directions
- In a large bowl, beat butter, brown sugar, granulated sugar, and salt with an electric mixer till creamy and no butter flecks remain. Beat in Large eggs and vanilla till well blended. Add in flour and baking soda. With a spoon, stir in walnuts and chocolate chips.
- With a small ice cream scoop or possibly 1/4 c. measure (fill c. about half-full), shape dough into 1 1/2-inch-diameter balls (about 2 1/2 Tbsp.) and place close together on 10x15-inch baking pans. Cover and refrigerateat least 6 hrs or possibly up to four days. (If time is short, you can omit chilling step, but cookies may not brown as rapidly.)
- To bake, transfer cooky balls to 12x15-inch baking sheets, ungreased or possibly lined with cooking parchment; space balls about 2 1/2 inches apart.
- Flatten each ball to a 3/4-inch-thick round: make sides go straight up and depress center of each cooky slightly. Let cooky dough hot to room temperature, about 30 min.
- Bake in a 400 degree oven till cookies are golden all around edges but center 1-inch is still pale, 8 to 10 min. (If you bake 2 pans in 1 oven, switch pan position halfway through baking for more even browning.) Remove from oven and cold on pans till hard, about 5 min.
- Then transfer to racks. Serve cookies hot or possibly cold.
- If made more than 1 day ahead, cold, cover, and freeze in an airtight container. To reheat, place frzn cookies slightly apart on 12x15-inch baking sheets and bake in a 200 degree oven till hot, 12 to 15 min.
- Makes 3 to 3 1/2 dozen
- BEAR CHOCOLATE CHIP COOKIEIS THIS THE PERFECT CHOCOLATE CHIP COOKY
- "The perfect cooky should have a slight crunch on the outside and be soft and very moist on the inside. It should be thick sufficient which you can feel your teeth sink into it. Its flavor should perfectly blend the sweetness of a buttery dough with the semisweetness of the chocolate." This is the standard Deryl Bear sets at his Hungry Bear Cookies store in Corte Madera
- Before entering the professional cooky business. Mr. Bear experimented with batch after batch of cookies to find the secret to moist chewy chocolate chip cookies. He found his answer in a combination of recipe proportions, shaping technique, and baking precision.
- His recipe portions are much like those for traditional chocolate chip cookies, except which he adds more flour and chocolate. The extra flour helps maintain a plump shape and keeps the cooky from spreading. Brief baking at a high temperature forms a crust on the outside and maintains a moist, chewy interior.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 8 servings | |
| Calories 966 | |
| Calories from Fat 456 | 47% |
| Total Fat 51.87g | 65% |
| Saturated Fat 27.48g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 566mg | 24% |
| Potassium 396mg | 11% |
| Total Carbs 114.97g | 31% |
| Dietary Fiber 4.1g | 14% |
| Sugars 78.52g | 52% |
| Protein 12.68g | 20% |
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