| 3/4 | cup granulated sugar |
| 3/4 | cup packed brown sugar |
| 1 | cup butter or margarine, softened |
| 1 | egg |
| 2 1/4 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1 | cup coarsely chopped nuts |
| 1 | package (12 ounces) semisweet chocolate chips (2 cups) |
| 1. | Heat oven to 375ºF. |
| 2. | Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. |
| 3. | Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. |
| 4. | Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack. |
|
| To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. |
|
| Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt. |
|
| You can form these cookies more quickly if you use a #16 cookie/ice-cream scoop. Level off the dough on the edge of the bowl for perfectly round cookies. |
|
| If you didn’t think these cookies could get any better, try them with 1/2 cup each of semisweet chocolate chips, peanut butter chips, milk chocolate chips and butterscotch chips instead of the 2 cups semisweet chocolate chips. Incredibly, even more incredible! |
Nutrition Information:
135 ( 70 ); 8 g ( 2 g); 5 mg; 100 mg; 16 g ( 1 g); 1 g 4 %; 0%; 0%; 4 % 1/2 ; 1/2 ; 1 1/2