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Ingredients
2 ¼ cups all-purpose flour
⅔ teaspoon baking soda
¼ teaspoon salt
½ cup light brown sugar, firmly packed
½ cup granulated sugar
1 egg
1 teaspoon vanilla or almond extract
1 cup butter, at room temperature
1 package (6 ounces or 1 cup) semisweet chocolate chips
¾ cup chopped walnuts and pecans
Nutritional analysis per serving
28 grams carbs; 27 milligrams cholesterol; 260 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 2 grams fiber; 66 milligrams sodium; 3 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift the flour, baking soda and salt into a large bowl. Add the sugars, egg, extract and butter. With an electric hand-held mixer at medium speed, beat until smooth and well mixed, about 1 minute.
- Step 2
Stir in chocolate chips and nuts. Drop by tablespoonful, about 2 inches apart, onto an ungreased baking sheet.
- Step 3
Bake the cookies at 375 degrees for 10 to 12 minutes, until browned. Remove and cool on rack.
Private Notes
Comments
How would I get a 2/3 teaspoon measure?
You take 1/3 of a teaspoon and use it twice.
Have you ever tried it with a tiny bit of cinnamon? It’s a delicious combo.
Definitely agree to add an extra egg — made the consistency perfect! The 2/3 tsp. is bizarre. Who OWNS a 2/3 tsp. measure?
how do you measure 2/3 of a teaspoon?
You take 1/3 of a teaspoon and use it twice.