But, have you ever had a cookie that stayed moist and amazingly delicious even though you've left them on the counter by mistake? Well, if you haven't you're going to be bowled over by this beauty.
It has both, big taste and definite moistness! You can leave them out for hours, and they will still taste fresh from the oven. Best of all, you can substitute margarine for the butter if your on a shoe string budget, and you'll still get the same results.
1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
1 cup coarsely chopped walnuts
In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts.
Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight.
To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.