We made these cookies in my Intro to Baking class, and they quickly became my go-to chocolate chip cookie recipe. The bread flour gives them nice height and a wonderful texture.
I was asked to make cookie favors for my brother’s wedding. They originally wanted white chocolate macadamia nut cookies, but the inflated price of macadamia nuts made this choice infeasible. I tried several different nut combinations, and we chose pistachios. They were a big hit at the reception!
Ivy’s Chocolate Chip Cookies
6 ¼ C. (30 oz) Bread Flour
2 tsp. Baking Soda
2 ¼ tsp. Salt
2 ¼ C. (20 oz) Butter, Soft
2 C. (15 oz) Brown Sugar, Firmly Packed
2 ¾ C. (13 ¼ oz) Sugar
2 ¼ tsp. Vanilla
5 (8 ¼ oz) Eggs
5 C. (27 ½ oz) White Chocolate Chips*
2 ½ C. (10 oz) Pistachios, Chopped*
Preheat oven to 350°. In a small bowl, sift flour, baking soda, and salt; set aside. In a large mixer bowl, combine butter, sugar, brown sugar, and vanilla, beating until creamy. Beat in eggs. Gradually add the flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoonfuls, 2 inches apart onto ungreased cookie sheets.
Bake 10-15 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
*Any chocolate or nut can be used. Have fun with new combinations!