Make dough 1 day ahead. Mix flour, baking soda,
and salt. In seperate bowl beat butter sugars, and
vanilla. Add eggs one at a time. Gradually add
flour to wet mixture. Stir in chocolate and nuts.
Divide dough into quarters and roll each into a
log 9'' long. Wrap in plastic and allow to sit in
fridge 24-36 hours.(lasts 1 week or frozen 1
month) Preheat oven to 350°. Line baking sheet
with parchment. Slice cookies 3/4'' thick. If
desired sprinkle with sea salt. Bake 10 min.
rotating sheet halfway through. Let cool on baking
sheet until firm enough to transfer to wire rack.
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