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Ingredients
| unsalted butter: 8 Tbl |
| canola oil - for salads, woks and light frying: 1/2 cup |
| granulated sugar: 1/4 cup |
| vanilla extract: 1 tsp |
| salt: 1/2 tsp |
| eggs: 1 |
| baking soda: 1/2 tsp |
| all-purpose flour (unsifted): 1 cup |
| semisweet chocolate chips: 12 oz |
Best Ever Chocolate Chunk Cookies
Credit: www.food.com
User rating:
-
Prep Time
25 min -
Cook Time
2 min -
Servings
18 serving(s)
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1
In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt and beat with a spoon until fluffy.
2
Beat in the egg and baking soda.
3
Stir in the flour, walnuts and chocolate.
4
Transfer to a bowl, cover and refrigerate until firm, about 4 hours or overnight.
5
Preheat the oven to 350°.
6
Using 2 to 3 tablespoons of dough for each cookie, shape the dough into balls and place on the lightly greased cookie sheet.
7
Bake for 10-12 minutes or until the cookies spring back when very lightly touched.
8
Cool on the sheets for 2 minutes, transfer to paper towels to cool for about 2 minutes, and transfer to racks to cool.