0 hour 20 mins
0 hour 16 – 18 mins
0 hour 38 mins
3 1/2 cups all-purpose flour
1 1/4 Tsps. baking soda
1 1/4 Tsps. baking powder
2 Tsps. coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed dark-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 Tsps. pure vanilla extract
1 cup jumbo semisweet chocolate chips
1 cup of dark chocolate covered raisins
1 cup of toasted walnuts chopped
1. In a bowl, whisk together flour, baking soda, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips, chocolate covered raisins and chopped nuts.
3. Using a 1/3 cup measuring cup, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour.
4. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 3-5 unbaked cookies, 3 inches apart, on each of two parchment-lined or silpat lined baking sheets. The cookies will spread so leave plenty of room between cookies and bake in batches if necessary.
5. Bake until edges are light golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool.
NOTE: I like to make a batch of the dough, then freeze the dough in individual 1/3 cup portions so I can bake off the cookies as I want them. It is a great to always have them on hand for unexpected company and for when I need a treat. These make a great gift (both already baked and as individually portioned frozen dough balls.) If you are baking the cookies directly from the freezer, allow a couple of extra minutes on the cook time.