Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Chunky Chocolate Chippers
Keepsake Cookies
Prep time:
32 minutesBake time:
15 minutes“It's a wonder these made it to the school bake sale, the way we loved eating them.”
Ingredients
Serves 30
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 12 ounces semisweet chocolate chips
- 11 1/2 ounces milk chocolate chips
- 11 ounces white chocolate chips
- 1 cup chopped walnuts
Directions
1
Combine the flour, baking powder and salt in a large bowl and mix well.
2
Combine butter, granulated sugar and brown sugar in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
3
Beat in eggs one at a time. Stir in vanilla extract. Add the flour mixture gradually to the butter mixture, beating well after each addition.
4
Fold in chocolate chips and walnuts. Chill dough, covered, for 2 hours or longer.
5
Preheat the oven to 325°F. Grease baking sheets.
6
Drop the dough by tablespoonfuls onto prepared baking sheets. Flatten dough slightly with a fork.
7
Bake until browned, about 15 minutes. Cool on the baking sheets for 5 minutes. Remove to wire racks to cool completely.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Sometimes Grandma used a combination of half butter and half margarine for these cookies. She said that cookies made with butter usually spread a bit more, resulting in thinner, chewier cookies; and cookies made with margarine usually don't spread as much, resulting in thicker, softer cookies. So she used both, which gave her the best of both worlds.
You May Also Like...
Great American Home Baking
Introducing Great American Home Baking, an amazing collection of easy-to-follow recipes, tricks and techniques that will make you the best baker on the block!
