This recipe was given to me from my mother-in-law. She obtained it through channel 47 TV. I always thought it was weird for a popular cookie shop to give out their recipe. So, since they volunteered the recipe, I see no reason not to pass along this fabulous chocolate chip cookie recipe.
I want to point out something. When making cookies, sometimes the instructions are given to beat until light and fluffy. Here is a photo of what light and fluffy looks like. Notice, it is not flat and grainy. In essence, you beat the sugar and butter for several minutes, until the granules of sugar have dissolved into the butter, like this:
I have a feeling this post is going to be filled with tips! Another bit of advice I would like to give, when any recipe calls for vanilla, get real vanilla! Do not waste your money on expensive imitation vanilla extract. If you happen to have a Sam's Club or Costco membership, you can buy the real vanilla for the price of the imitation stuff sold at the local grocery store!
Now, since this recipe yields 56 cookies (using a 1 3/4" cookie scoop), I flash freeze the scooped cookie dough, onto a baking sheet. After the dough is frozen solid, I shrink wrap, for future use. This is convenient, for our family, as we are not going to eat 56 cookies in a short amount of time. Really, do you want to eat cookies, the next day, that are stale? Or do you prefer your cookies baked fresh? I think it's a no brainer that people enjoy freshly baked cookies, over stale cookies pulled out of Grannie's cookie jar.
A quick mention on shrink wrapping systems. I've picked up several Food Saver brand systems from yard sales. They work good. They work just as good as this Kenmore system. In fact, the Kenmore works better! That is why I use it. On the Food Saver's, I noticed problems with the seal. They like to fall off! Which is really annoying. I will devote a post to shrink wrapping at another time.
HUNGRY BEAR CHOCOLATE CHIP COOKIES
1 Cup butter, softened
1 Cup brown sugar, packed
3/4 Cup sugar
1 1/2 Teaspoons vanilla
2 Large eggs
2 1/2 Cups all-purpose flour
1 Teaspoon salt
1 1/4 Teaspoons baking soda
1 Cup walnuts, coarsely chopped
3 Cups semi-sweet chocolate chips
In a large bowl, sift together flour, salt and baking soda; set aside. In a mixing bowl, on medium speed, blend together butter and sugars, until light and fluffy. Add vanilla and eggs, one at a time, on low speed. Incorporate flour into mixture. Add walnuts and chocolate chips. Chill dough. Drop by spoonfuls on a baking sheet. (I used a 1 3/4" cookie scoop). Bake at 400 for 8 minutes. You want these cookies on the pale, tan side. Not golden brown. Yields 56 cookies. Bake what you are going to serve. Freeze the rest!