CKT Chocolate Chip Cookies...and ice cream sandwiches
makes approx. 48 cookies; 24 ice cream sandwiches
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup salted butter - room temp
1 1/2 cups light brown sugar - packed
1/2 cup sugar
2 large eggs - room temp
1 1/2 tsp vanilla
10 oz. semi sweet (or milk chocolate) chocolate chunks (can be found at Trader Joe's)
1 cup walnuts - chopped
ice cream - (I like Graeter's or Trader Joe's Premium vanilla)
Combine the flour, baking soda, and salt in a mixing bowl. Set aside.
Cream together the butter and both sugars (medium speed) in the bowl of an electric mixer until completely combined and fluffy. In a small bowl, crack the eggs and add the vanilla. Then add the eggs one at a time to the bowl of the electric mixer (medium speed), scraping the bottom of the bowl after each one.
Add the flour mixture to the electric mixer bowl and mix on medium until just combined. Use a spoon to scrape the bottom and make sure all of the ingredients are incorporated. Then add the chocolate chunks and walnuts together and mix on medium until just combined, again. Cover and let the dough rest in the fridge for at least a half an hour or up to three days. Once ready to bake, let come to room temp.
On a parchment-lined baking sheet, use a tablespoon to scoop the dough; 12 cookies per sheet. Bake in a 350 degree oven for about 10 minutes. You want the edges to look done and the center to look just slightly undercooked, they will continue to cook on the cookie sheet. Then transfer to a cooling rack.
If making ice cream sandwiches, use an ice cream scoop to layer the ice cream on each (completely cooled) cookie and press down with another cookie. If you want clean edges, use a small butter or cheese knife to smooth out the edge of the sandwich. Place on a parchment-lined cookie sheet and let cool in the freezer; after two hours, place in a large ziplock bag and keep for up to 2 weeks.