My mother once heard Martha Stewart say that in order to make the best food, you have to use the best ingredients. This cookie recipe was created with that idea in mind.
"Hmm...let's see," my mom said to herself. "What is the best form of flour?
"Whole wheat.
"What's the best form of chocolate?
"Nestle chips are fine, but Ghirardelli dark chocolate is better."
And so on.
Because cookies are a treat, why not make them the very best possible quality? Both my dad and my husband request these cookies when they're in the mood for something sweet on the weekend. The chopped walnuts add a satisfying crunch and the whole-wheat flour ensures extra chewiness. Add rich chunks of dark chocolate and these cookies are the perfect treat for a blustery Saturday.
Macy's "Best Ingredient" Cookies
Makes 2 dozen cookies
I like to roll the dough into balls and then freeze them in a large Ziploc bag. This way you can make a couple cookies at a time (or your husband can snack on a frozen ball of cookie dough...) instead of being tempted by two dozen warm cookies on your counter. If you increase the baking time by two minutes, you can put the cookie dough in the oven frozen.
Cream together the following ingredients:
2 sticks butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
Mix these things together and then add them to the creamed mixture:
1 cup whole-wheat flour
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3 handfuls Ghirardelli 58% Cacao semi-sweet chocolate for baking
1 cup chopped walnuts
Scoop dough with a mini ice cream scoop. Bake at 375* for 10 minutes (12 minutes if the dough is frozen).