I found this recipe for Jumbo Chocolate Chip Cookies in the Family Circle magazine years ago. I made a few changes and it quickly became a family favorite. The are soft and gooey with loads of chocolate chips. They are so good you can’t eat just one. When my mother would visit she would always request these cookies. These are the only chocolate chip cookies my daughter will make. Try them and I don’t think you will be disappointed.
Preheat oven to 325 degrees
2 1/4 cups all-purpsoe flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup packed light-brown sugar
2 teaspoons vanilla
1 bag (12 ounces) milk chocolate chips
1 1/4 cups coarsely chopped walnuts
Combine flour, baking soda and salt in bowl.
Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Sit flour mixture until blended and dough forms. Stir in the chocolate chips and chopped walnuts.
Drop dough by tablespoon full onto a large, ungreased baking sheet. spacing the cookies about 2 inches apart.
Bake in 325 degree oven for 12 to 14 minutes, until golden brown around the edges and lightly colored on top. Do not over-bake.
Put the baking sheet on a wire rack and cool for 3 minutes. Remove the cookies with a metal spatula form the baking sheets to a wire track and cool completely.
Bet you can’t eat just one!