Soft Chocolate Chip Cookies

These cookies have been my go to for years, when I need to bake something for a church gathering. They are easy to make, and everyone who tries them, loves them. They include chocolate chips and hickory nuts, in a nice soft and chewy cookie. The hickory nuts are an old-fashioned ingredient in southeastern PA, particularly favored by the Dutch. The nuts are very sweet and add a nice flavor to (almost) any dessert.

Hickory trees are plentiful around this area, and when the nuts start to fall from the trees, I’ll walk around the neighboring farm paths to collect them. They can be shelled and frozen to be used year-round, but be forewarned, they are very stubborn to get out of the shell and require a lot of patience. I typically use a nutcracker to break the shells, but I’ve also heard from other people that they crack them by putting the nuts in a bag and running over them with their car (they’re VERY hard shells) or by placing a strong piece of metal on your knee and hitting them with a hammer (please, be careful, and don’t try this method if you’re not great with a hammer!).

I hope you enjoy. ~ Kelly

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Soft Chocolate Chip Cookies

Yield: 36

Author: Kelly

Prep time: 45 MinCook time: 9 MinTotal time: 54 Min

The perfect soft and chewy chocolate chip cookies, with hickory nuts.

Ingredients

• 1 cup salted butter (2 sticks)
• 1 cup brown sugar (light or dark)
• 3/4 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 3/4 cup all-purpose flour
• 1 tsp cornstarch
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2 cups chocolate chips (I use a variety of different chips)
• 1/2 cup hickory nuts, finely chopped (pecans or walnuts will also work, but hickory nuts are best)

Instructions

1. Using a hand mixer or stand mixer, cream the butter, brown sugar, and sugar in a large bowl until light and fluffy. Add in the eggs and vanilla extract. Beat until combined.
2. In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. Add half of the dry mixture into the wet mixture and stir together, using a large mixing spoon. Then add the second half of the dry mixture to the dough and stir until just combined.
3. Fold in your chocolate chips and hickory nuts. Chill your covered dough in the refrigerator, as long as your time permits.
4. While your dough is chilling, preheat the oven to 400 degrees and prepare your baking sheets by placing parchment paper or a silicone baking mat on them. When your dough is ready, use a small cookie scoop to scoop the dough onto the prepared baking sheets.
5. Bake for 7-9 minutes, or until the edges start to turn a light golden brown. Remove from the oven and let the cookie sit on the cookie sheet a minute or two, until they are firm enough to remove to a cooling rack.

Nutrition Facts

Calories

186

Fat

9 g

Sat. Fat

5 g

Carbs

24 g

Fiber

0 g

Net carbs

24 g

Sugar

16 g

Protein

2 g

Sodium

121 mg

Cholesterol

24 mg

*Nutritional information is estimated

https://kellyskitchenpa.com/recipes/soft-chocolate-chip-cookies

Chocolate Chip, Hickory Nuts

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