The great Christmas cookie swap of 2017 continues with these giant, chunky cookie creations! When Shannon first introduced to me this little tradition, I was quite thrilled at the chance to eat all the cookies. For my contribution, I knew that I had to include this recipe, as it’s now become my staple when it comes to cookie baking.
With every intention to impress my boyfriend when we first started dating, I figured I would win him over by making cookies from scratch.
[Spoiler alert: It worked!] Up until that point, purchasing the pre-cut dough from the store was as much effort as I ever wanted to put towards baking. Not that there’s anything wrong with that, but let me bare witness and say, these are a THOUSAND times better and super easy to make! Putting in this little extra effort will really go far with your friends, family, co-workers, and future love interests alike, so I highly recommend them.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 tsp vanilla extract
1 tsp baking soda
2 tsp hot water
3 cups flour (all-purpose or your preference)
2 cups chocolate chips (semisweet, dark, milk – go HAM)
1 cup pecans
(We had pecans on hand but your chopped nut preference will work just fine.)
Preheat the oven to 350 degrees. Using a hand mixer or a stand, cream together the butter, white sugar, and brown sugar until smooth. Next, beat in one egg at a time and then stir in the vanilla to the mixture. Separately, dissolve the baking soda into hot water. Combine to the batter, along with salt. Slowly stir in flour, chocolate chips, and nuts. When dough is completely mixed together, scoop out large portions and distribute onto an un-greased pan. Bake for 10–20 minutes, until edges are pleasantly browned, depending on cookie size. Cool and enjoy!
Recipe adapted from www.allrecipes.com.
As always, please tweet us @tshannonp with your cookie creation.