recipe 
yields
Makes 4 dozen
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons butter, at room temperature
½ cup vegetable shortening or another stick of butter
¾ cup lightly packed brown sugar
½ cup sugar
1 teaspoon vanilla extract
1 egg
2 cups semisweet chocolate chunks
½ cup walnuts or pecans, chopped
ingredients
steps
- Heat oven to 350 with a rack in the middle.
- Whisk together the flour, baking soda, and salt in a small bowl.
- Place the butter, shortening, and both sugars in a large bowl and beat until creamy, 2 to 3 minutes. Add vanilla and egg, and beat until combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and beat on low until just combined. Add chocolate and nuts, beating just enough to mix or fold them in by hand.
- Drop 1-inch tablespoons onto ungreased baking sheets, spacing 2 inches apart. Bake for 12-15 minutes one pan at a time, until the cookies are lightly browned around the edges but soft in the center.
- Allow them to rest on the pan for 1 minute then set aside to cool. Repeat with remaining dough.
Date Published: 10.24.24
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Recipe Excerpted from
Baking in the American South: 200 Recipes and Their Untold Stories by Anne Byrn. Copyright © 2024 by Anne Byrn. Photographs © 2024 by Rinne Allen. Used by permission of Harper Celebrate.
