Slightly adapted, from Ghirardelli
These are my favorite chocolate chip cookies with walnuts and using almond extract. Delicious!
INGREDIENTS
| Ingredients | Volume | Weight |
|---|---|---|
| Flour, all purpose | 2 1/4 cups | 293 grams |
| Baking Soda | 1 teaspoon | 1 t. |
| Salt | 1/2 teaspoon | 1/2 t. |
| Butter | 1 cup (2 sticks) | 227 grams |
| Sugar | 3/4 cup | 150 grams |
| Brown Sugar | 3/4 cup (packed) | 180 grams |
| Vanilla Extract | 1 teaspoon | 1 t. |
| Almond Extract | 1 teaspoon | 1 t. |
| Eggs | 2 | 2 |
| Chocolate Chips | 2 cups | 200 grams |
| Walnuts | 1 cup | 100 grams |
INSTRUCTIONS
- Preheat oven to 375°F.
- Get out a baking sheet (no need to oil/butter)
- Measure the flour, baking soda, & salt into a bowl and set aside.
- Using a mixer (stand or hand), beat the butter, sugar, and brown sugar until creamy.
- Add the vanilla and almond extracts to the butter and sugars
- Add the eggs one at a time on low until incorporated.
- Add the dry (flour, baking soda, & salt) to the mixer until just mixed in.
- Fold in chocolate chips and walnuts until just mixed.
- Drop by spoonful (I like using two larger spoons about 1 tablespoon each) onto baking sheet.
- Bake for 9 minutes until golden brown.
NOTES
- We really like this as cookie dough and these freeze wonderfully.