These are my favorite chocolate chip cookies right now. They're chock full of nuts and chocolate, and always turn out soft and chewy. I'm just not all about crispy chocolate chip cookies, although I know that there are many who would argue with me on that point! Unlike other recipes I've made, these seem to do well whether you bake them right after you mix the dough, or wait 'til the next day. If you get tired of baking them (the recipe makes lots) you can always freeze the dough balls and have chocolate chip cookies ready to bake at the drop of a hat!
Chewy Chocolate Chip Cookies
3 sticks of butter
2 1/2 cups brown sugar (I use a mixture of light and dark)
1 tablespoon vanilla
2 eggs from happy hens
1 can sweetened condensed milk (regular or fat free)
4 cups all purpose flour
2 teaspoons salt
1 1/2 teaspoons baking soda
24 oz. chocolate chips
1 1/2 cups walnuts (I like to mix in a few black walnuts if I have them...they give the cookies a really good flavor.)
Cream together butter, sugar, and vanilla. Add eggs and condensed milk. Combine dry ingredients and mix into batter. (I usually sift them together.) Stir in chocolate chips and nuts.
I use a cookie scoop and drop generous walnut sized balls onto parchment covered baking sheets. Bake at 350 degrees for 13-15 minutes or until light brown. Cool on rack. Makes about 7 dozen cookies.