Chocolate Chip Cookies (with Walnuts)

There is something about making a good chocolate chip cookie that some how makes even the biggest skeptic believe you're a legit baker.

I have baked many different types of cookies in my short lifetime - always aiming for the more unique and complicated in the name of my baking art. I've made Florentine Cookies, Italian Seven Layer Cookies, Nutella Cookies - all very time consuming and perfectly decadent. I've even received good reviews for my efforts, but nothing (and I mean nothing) beats the hype I have received over these chocolate chip cookies. The easiest cookie I have ever baked.

That being said, I still learned a couple of tricks making this recipe:

1. Shortening is better than butter. Let it be known, I am not a butter hater. I typically use butter in most of my recipes that call for it. However, with chocolate chip cookies, I reach for the butter-flavored, vegetable shortening every time. Why? Because butter melts faster than shortening. If you want a cookie that tastes great but is really flat, dense and wide use butter. I like my cookies to have some substance to them and have found shortening to provide better results.

2. Nuts trump no nuts (in my opinion). The recipe below calls for nuts; feel free to leave them out if you or someone you love has an allergy. I add nuts to the cookies for the added flavor and texture they provide to the milk chocolate chips. I feel the nuts balance the sweetness of using milk chocolate. I suggest if you are going to cut out the nuts, cut the milk chocolate too and use semi-sweet chips.

3. A cookie scoop is key. Have you ever put a pan of cookies in the over and upon removing them notice that some are over cooked and some aren't quite done? Well, that means your cookies were not proportional - a leveled, cookie scooper will fix that. I use Crate and Barrel's scoopers. In fact, I used the larger one to make these cookies.

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Chocolate Chip Cookies with Walnuts

Ingredients:

1 cup shortening

2 tablespoons water

3/4 cup sugar

3/4 cup light brown sugar

1 teaspoon vanilla

2 eggs

2 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped walnuts

2 cups Hershey's Milk Chocolate Chips

Directions:

1. Preheat oven to 375 degrees F.

2. Beat shortening, sugars, and vanilla in a large bowl until creamy.

3. Add eggs; beat well.

4. Stir together flour, baking soda and salt; gradually add to shortening mixture, beating until well blended.

5. Stir in chips and nuts.

6. Drop by level tablespoons onto a ungreased cookie sheet (I used parchment).

7. Bake 8-10 minutes or until lightly browned.

8. Cool slightly; remove from sheet to wire rack to cool completely. Makes 3 dozen cookies. Enjoy!

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