BIGGER, BETTER BAKING
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
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