These are over sized, chewy and thick cookies. They are best when served warm, but will not become hard if allowed to sit.
2 c flour (all purpose, plus 2 tablespoons)
1⁄2 t baking soda
1⁄2 t salt
1 c butter (unsalted, about 1 1/2 sticks, melted and slighlty cooled)
1 c brown sugar (light brown sugar, packed)
1 c sugar (granulated sugar)
1 egg (large)
1 egg yolk
1⁄2 t vanilla extract
1⁄2 c chocolate (semi-sweet chocolate chips)
1 apple (cooking apple, chopped)
1 c walnut (finely chopped)
- Preheat oven to 325°F.
- Whisk flour, baking soda and salt together, set aside.
- Beat the butter and sugar -both types- together until smooth. beat in the egg and the egg yolk. Then add the vanilla, mix until just combined. Add dry ingredients until just combined. Mix in the chocolate chips, apples and walnuts.
- Roll dough in hand, into 2 inch balls.
- Halve each ball, turn one half upside down and place together with the other, with the jagged surface facing out.
- Place cookies onto cookie sheet, keeping the dough balls 2 1/2 inches from one another.
- Bake 15 minutes, turning the cookie sheet from front to back half way through.
- Allow cookie to cool on sheet for at least 2 minutes before moving them to a cooling rack.