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Sim­plify your hol­i­day bak­ing this year by go­ing BIG.


532 REVIEWS HANDS-ON 10 min TO­TAL 35 min MAKES 2 large (8- or 9-inch) cook­ies SERVES 16 SUB­MIT­TED BY barb

cup but­ter, soft­ened

¾ cup white sugar

¾ cup packed brown sugar

1 tsp. vanilla ex­tract

2 eggs

2¾ cups flour

1 tsp. bak­ing soda

1 tsp. salt

1 cup chopped wal­nuts (op­tional) 12 oz. milk chocolate Kisses,


1. Ar­range racks in up­per and lower thirds of oven and pre­heat to 325°F. Grease two 8- or 9-inch round cake pans.

2. Beat but­ter, white sugar, brown sugar, and vanilla in a large bowl with an elec­tric mixer un­til light and fluffy. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion. Grad­u­ally add flour, bak­ing soda, and salt, beat­ing un­til well blended. Stir in nuts (if us­ing) and half the choco­lates.

3. Spread and pat half of dough into each of the pre­pared pans. Press re­main­ing choco­lates into top of dough, dis­tribut­ing evenly. Bake un­til cen­ters are set, 20 to 25 min­utes, ro­tat­ing pans half­way through and cov­er­ing loosely with foil dur­ing last 5 min­utes of bak­ing if nec­es­sary to keep ex­posed chocolate from burn­ing. Cool in pans on a cool­ing rack.

PER ⅛-COOKIE SERV­ING: 370 CAL; 19g FAT (11g SAT); 5g PRO; 49g CARB; 1g FIBER; 346mg SODIUM; 32g SUG­ARS

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