Nutty Chocolate Chip Overload Cookies

⏱ 33 min 🔨 Prep 15min 🔥 Cook 18min 📊 Medium 🍽 108 servings 👁 16
Nutty Chocolate Chip Overload Cookies

Ingredients

108 servings

Instructions

  1. In a large mixing bowl, use an electric mixer to cream together the butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in the extract.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Gradually mix in the dry ingredients to the wet mixture.
  3. Combine the chips and nuts in a medium bowl, and mix well; stir into the dough. Cover and refrigerate the dough for 1 hour, or until it's easy to handle.
  4. Preheat the oven to 325° F.
  5. Drop by tablespoonfuls 2-inches apart onto greased baking sheets (or baking sheets lined with parchment paper or silpat mats). Bake 18 to 20 minutes, or until golden brown. Remove to wire racks to cool.
Cakes & Bread chocolate chip cookiesamerican

Nutrition per serving

100kcal

💰 Cost Estimate

Total Ingredients
$1192.00
Per Serving
$11.00/serving
🏠 Savings
~$2384.00 vs buying!
📋 Price Breakdown (85% ingredients detected)
IngredientAmountSubtotal
1 cup -
granulated white sugar 0.75 cup $10.00
packed brown sugar 0.75 cup $22.00
eggs 2 large $65.00
almond or vanilla extract 1 tbsp $229.00
all purpose flour 2.25 cups $27.00
baking soda 1 tsp $2.00
salt 0.5 tsp $1.00
semi sweet chocolate chips 1.5 cups $176.00
milk chocolate chips 1.5 cups $176.00
white chocolate chips 1.5 cups $176.00
chopped pecans 1.5 cups -
chopped walnuts 1.5 cups $308.00

*Estimated market prices, may vary by region

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🍳

Nutty Chocolate Chip Overload Cookies

Ingredients:
  • 1 cup (2 sticks) unsalted butter, (at room temperature)
  • 3/4 cup granulated white sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tbsp almond or vanilla extract
  • 2¼ cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1½ cups semi sweet chocolate chips
  • 1½ cups milk chocolate chips
  • 1½ cups white chocolate chips
  • 1½ cups chopped pecans
  • 1½ cups chopped walnuts

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