Mr. Hague makes these gigantic cookies regularly for our staff at Sierra, and he shared the recipe with me years ago. =) Though they're still very, VERY good and the ONLY chocolate chip cookies I ever make (I know it sounds snooty, but really...I've not had another chocolate chip cookies better than these! ^_^), they're always better when Mr. Hague makes them, just because. ^_^
They're not the most photogenic, aesthetically beautiful cookies, but they're probably one of the best tasting. You simply can't beat that rustic, homemade cookie taste. ^_^
- 3/4 Cup white sugar
- 3/4 Cup packed brown sugar
- 1 Cup of butter, softened
- 1 egg
- 2.25 Cups flour (AP or whole wheat flour)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup of coarsely chopped nuts (pecans for me)
- 12 ounces (or 2 cups) of semisweet chocolate chips (I use bittersweet Ghirardelli because I'm a dark chocolate girl...)
1) Heat oven to 375 degrees F, and line a baking sheet with parchment paper.
2) Mix the sugars, butter, and egg in a large bowl well.
3) Add in the flour, baking soda, and salt (dough will be stiff). Stir in nuts and chocolate chips.
4) Drop dough by rounded tablespoonfuls (or, if you're Mr. Hague, rounded palmfuls, hee hee...), about 2 inches apart onto the baking sheet.
5) Bake 8-10 minutes (I find 8 minutes is fine for my oven; as the oven stays on for each batch, by the 3rd batch, I usually go down to 7 minutes) or until light brown.
6) Cool slightly, and then remove from the cookie sheet. I like to put them up on a wire rack to cool completely before storing them in an airtight container, but you can also eat them at this point, hee hee hee...^_^
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