RADICAL ROB'S CHOCOLATE CHIP COOKIES
This recipe by Rob Standley was featured on Ultimate Recipe Throwdown: Cookies. They are a very sweet cookie that is more soft than crispy. I think they would be equally good with semi-sweet chips. I used toasted pecans in place of the almonds. I used a cookie scoop and got more than 36 cookies. Thanks to the review by Valchemist I changed the recipe to reflect the correct amount of sugar.
Provided by cookiedog
Categories Drop Cookies
Time 32m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed.
- In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff.
- Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies.
- Line cookie sheets with parchment. Drop dough onto sheets with a small ice cream scoop. Make sure to leave plenty of space between cookies as they do spread quite a bit. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.
Nutrition Facts : Calories 239.3, Fat 12.1, SaturatedFat 5.7, Cholesterol 38.5, Sodium 179.2, Carbohydrate 29.6, Fiber 0.8, Sugar 16.8, Protein 3.1
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