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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 23 lb unsalted butter
- 4 12 ounces brown sugar, firmly packed
- 4 12 ounces white sugar
- 3 large eggs
- 12 tablespoon vanilla
- 1 lb all-purpose flour
- 12 tablespoon baking soda
- 14 tablespoon salt
- 1 14 lbs chocolate chips
- 7 12 ounces walnuts
Method
- Cream butter and both sugars.
- Add eggs a few at a time mixing after each addition.
- Add vanilla, scrape down and beat until smooth.
- Sift dry ingredients together, add to mixer, mix until almost totally incorporated.
- Add chips and nuts, mix until well combined.
- I use a large ice cream scoop to portion.
- They freeze well unbaked.
- They keep a long time.
- To bake (thaw if frozen), press down to flatten, bake at 350 until done.
- Should be well browned.
- Cooking time will vary considerably depending on cookie size.
