• Cooking Time:
  • Servings: 12 (mine made 14)
  • Preparation Time:



  • 2 sticks unsalted butter, cold
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 cups all purpose flour (13 ½ oz)
  • 3/4 teaspoon salt (I used sea salt)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 12 ounces (2 cups) good quality semisweet chocolate chips or chopped chocolate
  • 1 cup nuts (pecans or walnuts)


  • If using dough right away, preheat oven to 375 degrees F. (It’s best to chill, though)
  • In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy. Don’t overbeat. Add the egg and vanilla and beat just until incorporated.
  • Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips.
  • Divide dough into 12 big 4 oz lumps. Bake on ungreased cookies sheets (one sheet at a time). (I chilled my dough balls BEFORE baking)
  • Bake times:
  • Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, without opening oven or removing cookies, reduce heat to 325 degrees and bake for another 8-10 minutes or until cookies appear set.
  • Otherwise, you can bake at 350 for 18-22 minutes or until done. (Mine did 24 minutes, but I have a convection oven)

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