Chocolate Chip Walnuts Cookies

On my YouTube Channel https://youtu.be/XvZV4ZzHSFs <- click link to video :)

Ingredients & Volumetric Amounts

2-1/4 cup all-purpose baking flour

1tsp baking soda

1 cup (2 sticks butter) softened

3/4 granulated sugar (sucrose crystals)

3/4 cups brown sugar (w/ some molasses left)

1 tsp vanilla extract

2 large eggs (or 3 smaller eggs)

2 cups or 12 dry oz Semi-Sweet Chocolate Chips

1 cup chopped nuts (we chop whole walnuts)

Baking Procedure

Preheat the Oven to 350F

In a small bowlCombine flour, baking soda & salt

In a large bowl mix butter, sugar, brown sugar & vanilla extract until creamy (KitchenAid Classic Mixer)

Add eggs one at a time to the large bowl, mixing well after each addition

Gradually add in the flour

Gentle stir in the chocolate chips & chopped nuts

Place a rounded tablespoon worth of the result cooking dough on a baking sheet, repeat this step, leaving space between the dough balls for the cookies to expand without merging during baking

Bake the cookies for 9-11 Minutes

Makes about 5 dozen, or ~60 cookies (I got 37 large ones, cooked for 12 min since bigger)

They Dry Out Fast & Freeze Raw Dough Immediately

They lack preservatives, or other strange ingredients, and dry out quickly, so I recommend storing any uneaten immediately cookies in an air tight plastic, glass or metal sealed storage container. You can also cook less of the dough & wrap the remainder in plastic film or vacuum bag it & freeze it for several months, to later remove / thaw / bake them.

You have to move fast to freeze the unused dough since it contains raw egg & can spoil if allowed to warm, as warming promotes bacterial growth. In food safety procedures based on science, cold stuff stays cold, hot stays hot & warm is dangerous! Warm only ok for on-demand consumption. Keeping rice or dough or pasta near body temperature promotes bacterial pathogen growth & can cause food born illnesses if such warm bacteria contaminated foods are consumed.

An America classic cookie, the chocolate chip cookie with walnuts, made using Nestle Toll House chocolate chips; Recipe above on the bag ^^ I do not normally bake sugary carbohydrate desert items like this because I developed Type II diabetes by eating thousands of salted caramels for years at night while reading wikipedia for hours every day. Furthermore my wife & mother & sister are insulin dependent, while I take metformin & interval fast by skipping breakfast & avoiding refined carbohydrates to address my metabolic syndrome disorders, hypertension & impaired glucose metabolism respectively.

Today I will be breaking this trend & baking the aforementioned cookies using the recipe in the post heading & enjoying them as a special treat, not having made them for many years. I even had to pull the stand mixer out of storage & clean it thoroughly just to make use of it, it had been stored in the garage for an extended duration & accumulated vehicle oils & other "machine" smells & residues. I washed the mixing bowl & paddle with hot water, dish soap, hot water, repeat several times, quad rinsed with hot water then baked it for 350 deg to autoclave sanitize it for 20 minutes. Now it is ready. I wrote this as a kind of (pre-lab) style so that I could review the recipe & procedure before executing it in real life :)

Commentary

Tasty & delicious, vary your baking time based on the size of your cookie dough balls, officially a rounded table spoon recommended, I ended up with something 1.5-2x that amount, resulting in larger cookies that took longer to bake. At 11 minutes they were almost starting to brown. Its essential to leave the baked cookie on the hot baking sheet for 2 minutes after your remove them from the oven. The sheet has thermal inertia because of the sheets specific heat capacity such that the cookies continue to cook during this 2 minute tray rest on removal from oven stage.

Using a flat spatula, remove them from the baking sheet onto a cooling rack, they will be soft as this stage so do so carefully. Over the next few minutes, as the cookies finish cooking & cooling off they will solidify as the moisture content continues to decrease due to water vapor off gassing. If you increase cooking time by 1 minute, it results in more browning, eventually making the cooking dry & brittle if you over-bake them. If you do not cook them enough, they will be so soft & will be under-baked & will unlikely setup or solidify properly, leaving the center gooey can be unsafe too since the dough contains raw egg. The official 9-11 minute recommendation for smaller balls of cookie dough, so I ended up starting with 10, then 11, then 12 minutes respectively. The 10 minute batch was too soft, 11 almost right & 12 seemed to do it with these ~2 tablespoon balls of dough produced by our small ice-cream scooper.

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