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Thick, Crunchy Chocolate Chip Cookies

User rating: 5 out of 5 stars (2) Reviews

Featured in the Honolulu Star-Bulletin on July 30, 2008.

Ingredients:

Thick, Crunchy Chocolate Chip Cookies

  • 2 cups all purpose unbleached flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup firmly packed light brown sugar
  • 2/3 cup granulated sugar
  • 1 1/3 cups melted, unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts or macadamia nuts (optional)

Directions:

  1. Preheat oven to 300°F.
  2. In a large bowl, mix together the flour, baking soda, and salt; set aside.
  3. Using an electric mixer, beat the sugars, butter, and vanilla on medium speed until blended.
  4. Set the mixer on ‘stir' or low speed and add flour mixture until well blended.
  5. Stir in chocolate chips and nuts; dough will be dry and crumbly.
  6. Pinch dough into 1 tablespoon -size lumps; place onto cookie sheets.
  7. Bake cookies until they are an even golden brown, about 18 to 20 minutes.

Makes about 40 cookies.

Approximate Nutrient Analysis per serving (not including walnuts):
150 calories, 9 g fat, 5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 19 g carbohydrate, 1 g fiber, 13 g sugar, 1 g protein

Approximate Nutrient Analysis per serving (including walnuts):
170 calories, 11 g fat, 6 g saturated fat, 15 mg cholesterol, 100 mg sodium, 19 g carbohydrate, 1 g fiber, 13 g sugar, 2g protein

Review

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Best ever!

by ANONYMOUS on 7/29/2023

I don't like soft, gooey cookies so I came across this recipe in a Google search. These turned out great! I lowered the butter to 1/2 c and added 1/2 applesauce and 1/4 cup coconut oil. I used sliced almonds since I had plenty of that on hand. Raised the oven temp to 350 and used whole wheat and white flour. Reduced chocolate chips to 1 cup. I was surprised that I didn't need any egg! I made the cookies small, and got 52 cookies out of this recipe! Mahalo HECO!

by Terri Nakamura on 11/3/2018