-
1
This is one of the rare times I use exact measure and follow directions.
-
2
Preheat oven to 375.
-
3
I use the bake setting, not convect bake.
-
4
In the mixer, beat butter, sugars and vanilla until smooth and creamy.
-
5
I usually just let it stir while I mix the dry ingredients except the chocolate and nuts, in a separate bowl.
-
6
Add eggs to the sugar mixture, one at a time, mixing after each.
-
7
While mixing, add the flour a bit (about a half cup) at a time, mixing to a smooth texture, leave a quarter cup or so in the bowl.
-
8
Add chips and nuts to extra flour and mix to coat.
-
9
This step keeps the shape of the chocolate chips and keeps both the chips and nuts from sinking to the bottom of the cookie.
-
10
Stir the chips and nut mixture into the rest, do not overmix.
-
11
Using a melon baller about the size of a walnut, or a rounded tablespoon, drop cookies on a COLD, ungreased cookie sheet.
-
12
I use 2 sheets, baking one sheet at a time,while the other sheet cools, about 12-15 cookies per sheet, evenly spaced.
-
13
This produces evenly baked cookies that are fluffy and not flat, melted flat.
-
14
Bake 10 minutes.
-
15
Let cookies rest on sheet 2 minutes, then cool completely on wire rack.
-
16
I shove the next batch in the oven at the same time I take out the last batch.
-
17
Do it quickly so the oven doesn't lose temperature.
-
18
The directions actually say to bake for 9-11 minutes, but after a LOT of experimentation, I have found it best to just go for 10 minutes and they turn out right every time.
-
19
Check your oven temp with an oven thermometer to make sure it is 375 degrees.
-
20
Some ovens will vary as much as 25 degrees from the factory.
