Everyone loves these buttery cookies chock full of chocolate and nuts.
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1 cup Land O Lakes® Butter softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 large Land O Lakes® Egg
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped walnuts
1 (8-ounce) bar milk chocolate, cut into 1/4-inch pieces
Heat oven to 375°F.
Combine butter, brown sugar, sugar, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in walnuts and chocolate.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 9-11 minutes or until lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack.
To freeze dough to bake later, drop rounded tablespoonfuls of dough onto ungreased cookie sheet; flatten dough slightly. Freeze. Place frozen dough balls into resealable plastic freezer bag; seal bag. Place bag in freezer. To bake, heat oven to 375°F. Place frozen dough balls 2 inches apart onto ungreased cookie sheets. Bake 14-17 minutes or until cookies are lightly browned.
Explore reviews fromour online community
This makes the best dough I've ever tasted. Start with that and add whatever you like - you can't go wrong. I use this dough as the base for my walnut cookies: no chocolate, double the nuts, add a bit of cardamom. So darn good!
If I could give this 20 stars, I would. Quite possibly the BEST choc. chip cookie I have ever had. Everyone raves about these cookies, they all beg me for the recipe. I do make a few minor changes: I use dark brown sugar and instead of the nuts, I substitute semi-sweet chunks, about 1/2 bag and for the milk chocolate, I use about 1/2 bag milk chocolate chips. I always make sure I have very fresh baking soda so these cookies are nice and "plump" and not flat. The best, try them, you'll love them too!!