Here's one fine cookie recipe with lots of variations to ensure that you never tire of this ever-popular treat.
- Portion size 48 servings
- Credits : Canadian Living Magazine: October 2008
MethodLine 2 rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat together butter and brown and granulated sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking soda and salt ; stir into butter mixture. Stir in chocolate chips and walnuts.
Drop by rounded tablespoonfuls (15 mL), 2 inches (5 cm) apart, onto prepared baking sheets. With fork, flatten to 1/2-inch (1 cm) thickness. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until edges are golden and centres are still slightly underbaked, 8 to 9 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 72 mg
- Protein 1 g
- Calories 132.0
- Total fat 8 g
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0