Lately I’ve been baking for people, so I usually turn to recipes that are tried and true instead of trying new ones and risking the chance that they turn out bad. This one is Martha’s Stewart’s chocolate chip cookies recipe found at my previous post HERE. The only difference is that I threw in some walnuts this time around and they made it twice as good! Man, I totally sucked at posting for the month of May. You’ll have to excuse me for that… 🙁 I promise I’ll be better when June rolls around! There are so many occasions coming up in that month that I’ll be sure to be busy baking with baby showers, weddings, bbq’s, and graduation parties. I’m also in the works of starting a fashion blog with my sister just for kicks, so I’ve been busy designing/figuring out the layout for a new site. I’ll keep you posted once it’s up and running!
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
- 1/2 cup walnut pieces
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips & walnut pieces.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
when it comes to baking, it’s hard to resist “tried and true”
I agree tried and true often wins! I wish I could try your cookies…they look so moorish!
I’ve been guilty of baking too many tried-and-true that I find it hard to update the blog with new recipes 😛 These choc chip cookies look great; I’ve never tried Martha’s. Will give this a go soonest 🙂
Thumbs up for adding nuts. Chocolate chip cookies need nuts!
KIM! i remeber you coming to visit provo a few years ago and staying in our dorms. anyways, i just stumbled across your blog and i have to say how freakin awesome it is!! i love to bake and craft, we must be kindred spirits! i love reading your posts! great job! super cute!!
I bet those walnuts add a whole new dimension. Definitely a recipe I’d want to try. Thanks for sharing!
Nothing like bumping up the delicious factor of a cookie by adding walnuts! I love nuts!
This is the exact same recipe from the Red Rose Flour cookbook circa. 1950s, have it on my shelf, sorry Martha!
Just made these for some company. Gobbled up in minutes. Good crunch & not too cakey. Mine took more like 10-12 min (rather than 8-10).
These cookies are great! I made them and they disappeared batch by batch.
Hi, how many gramms is 1 cup? Thanks 🙂
it depends what you’re measuring. it’s different for every ingredient because of its weight. for example, 220 grams is 1 cup for brown sugar, while 1 cup cocoa equals 125 grams.