- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3⁄4 cup sugar
- 3⁄4 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 4 cups semisweet chocolate morsels
- 1 1⁄2 cups chopped walnuts or pecans
- 1 cup raisins
1) Preheat the oven to 325 F.
2) Line a cookie sheet with parchment paper to fit the pan.
3) In a medium bowl, mix the flour, baking soda, and salt, set aside
4) With an electric mixer using the paddle attachment, beat the butter and sugars for 2 minutes, until fluffy. Scrape down the sides of the bowl with a spatula, add the vanilla, and beat for 1 minute. Scrape the sides of the bowl again. Beat in the eggs one at a time until well incorporated. Scrape down the sides of the bowl after each addition. Slowly add the flour mixture, and mix just until blended. Add the chocolate morsels, nuts, and raisins, and mix.
5) Using a small ice cream scoop, place golf ball-size pieces of cookie dough on the cookie sheet. Don’t worry if you crowd them at this point, they need to be chilled first before they’re baked. Chill for 1 hour in the refrigerator.
6) When ready to bake, line another cookie sheet with parchment paper. Place the chilled cookie dough balls at least 3-1/2 inches apart on the cookie sheet, and bake in batches. Bake for 20 to 30 minutes, or until the cookies are golden-brown on top. Keep your eye on the; check them after 15 minutes. Using a metal spatula, place the cookies on a rack to cool.
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