This is a good chocolate cookie recipe, one that everyone will like. As far as chocolate intensity goes, we would rate this cookie as “medium”—not overly chocolate and not light. Like many refrigerator cookie recipes, this one produces a light, crisp, yet tender cookie.
This is an extra large recipe. Refrigerate or freeze any dough that you don’t use immediately. As with most cookies, it is important not to over bake these cookies.
- Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.) Add the baking powder and baking soda and stir to combine.
- Cream the butter, sugar, and salt together. Add the extract. Beat in the eggs until the mixture is light and fluffy. Melt and add the chocolate.
- Add the flour mixture and the nuts. With the mixer or your hands, mix the dough into a single mass.
- Divide the dough into three parts. Place each on sheets of waxed paper and roll the dough in the waxed paper into 1 3/4-inch diameter logs. Refrigerate the logs for at least two hours or until firm.
- Preheat the oven to 350 degrees. Remove one log from the refrigerator and cut it into slices a bit thicker than 1/4 inch. Put the slices on an ungreased baking sheet with room for expansion. Bake for 9 the cookies just begin to lose their glossy appearance. Repeat with the rest of the dough.