Ingredients
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1 1/2 cups butter, softened
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1 cup firmly packed light brown sugar
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1 cup sugar
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1 tablespoon vanilla
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1/8 teaspoon almond extract
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3 large eggs
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3 1/2 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1 1/2 teaspoons salt
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13 ounces semisweet chocolate or 13 ounces white chocolate, chopped coarse
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2 cups walnuts or 2 cups salted roasted cashews
Instructions
- Cream butter with sugars until light and fluffy.
- Add vanilla and almond extracts and beat until combined well.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, soda and salt.
- Add to butter mixture and beat until combined well.
- Preheat oven to 350°F.
- Stir in chocolate and pecans and drop level ¼ cupfuls of batter, 3-inches apart on lightly greased cookie sheets.
- Flatten cookies into ½-inch thick rounds with wet hands and bake for 12-15 minutes, or until golden.