I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.
These cookies are at their crispiest best on the day they are made. Store leftovers in an airtight container. They keep for about a week before becoming crumbly at which point, I recommend crumbling them over ice cream! Drool…
Do try these crispy and crunchy cookies and let me know how they turned out….
Ingredients
- 1 cup Butter, softened
- 1 cup Brown Sugar
- 2 Eggs
- 1 cup White Sugar
- 2 tsps. Vanilla extract
- 1 tsp. Baking Soda
- 2 tsps. Hot water
- ½ tsp. Salt
- 3 cups All-purpose Flour
- 2 cups Semisweet Chocolate chips
- 1 cup Walnuts, chopped
Method
- Preheat oven to 350°F (175°C).
- Line a baking tray with a baking sheet.
- Beat together the butter, white sugar, and brown sugar until smooth.
- Next beat in the eggs one at a time, then stir in the vanilla extract.
- Dissolve baking soda in hot water. Add to batter along with salt.
- Stir in flour, chocolate chips, and nuts.
- Drop large spoonfuls of the cookie mix onto the lined baking tray.
- Bake for approximately 10 minutes in the preheated oven, or until the edges are nicely browned.
- Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middle collapses down and the cookies have firmed a little.
- Transfer the cookies to a wire cooling rack to cool completely.
- Enjoy yummy chocolate chip cookies!!
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