Messing Chocolate Chip Cookies
- 4 cups sifted flour
- 1 ½ tsp. salt
- 1 ½ tsp. baking soda
- 2 ¼ cups combined Brown and White Sugar
- 4 oz. of chopped walnuts (or more)
- 2 tsp. vanilla
- 12 oz. pkg. chocolate chips
- 3 large eggs (room temp.)
- 3 quarters of butter (room temp.)
- Extra butter to grease sheet
- Soften butter in large bowl, add sugars gradually and vanilla until creamy.
- Add 3 beaten eggs till well blended.
- While sifting flour into another bow, sift salt and soda along with it. Add flour mixture, nuts, and chips alternately into butter sugar and egg mixture. This gets a little difficult to do so towards end of mixing using both hands seem messy but more effective.
- Put the batter into refrigerator while you grease your cooky sheet and preheat oven to 375º (about 10 min).
- If your cooky sheet is approximately 17” x 14”, using the rounded teaspoon from measuring set, which you use with a creeping motion and get a full mound of batter onto your hand and roll into a ball, you should be able to get 30 balls on sheet.
- Bake in middle rack for 12 - 15 minutes. They will be brown and seem soft when you remove them with pancake turner to cake rack, but will harden just right when cook.
- The above method assures crisp but chewy cookies. If you leave about 1 ½” between balls when placing them on greased sheet they will not spread thinly and touch.
- You don't have to wash pan between batches.
Makes about 100 cookies