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40 minutes
Prep: 25 minutes
Cook: 15 minutes
1683 calories per serving view nutrition facts
2 dozen
suggest servings
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| 3 1/2 | cups | flour, all-purpose | |
| 1 1/2 | teaspoons | baking soda | |
| 1 1/2 | teaspoons | salt | |
| 2 | Vanilla | beans | split length-wise |
| 1 1/2 | cups | butter | unsalted, softened |
| 1 | cup | brown sugar | plus 2 T, firmly packed |
| 1 | cup | sugar | , plus 2 T |
| 3 | large | eggs | |
| 1 1/2 | teaspoons | vanilla extract | |
| 3 | cups | chocolate (semi-sweet) | semi-sweet chips |
| 1 1/2 | cups | walnuts | chopped |
Preheat oven to 350F.
In a large bowl, sift together flour, baking soda, and salt.
Scrape vanilla bean seeds from pods into standing electric mixer, reserving pods for another use if desired, and add butter and sugars, beating until light and fluffy.
One at a time, beat in eggs, beating well after each addition, and beat in vanilla extract.
Add flour mixture and beat until dough just comes together.
Stir in chocolate chips or chunks and walnuts (do not overmix).
Form dough into 1 1/2 inch balls and arrange about 2 inches apart on parchment-lined baking sheet.
Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden, 12 to 15 minutes.
Transfer cookies with spatula to racks to cool.
| % Daily Value* | |
| Total Fat 103.0g | 159% |
| Saturated Fat 47.0g | 237% |
| Trans Fat 0.0g | |
| Cholesterol 351mg | 117% |
| Sodium 2159mg | 90% |
| Total Carbohydrate 164.0g | 55% |
| Dietary Fiber 13.0g | 52% |
| Sugars 51.0g | |
| Protein 35.0g | 69% |
| Vitamin A | 47% | Vitamin C | 6% | |
| Calcium | 15% | Iron | 52% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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