Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Carolynn's Chocolate-Chip Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 7, 2019 Print Rate It Share Share Tweet Pin Email Yield: 30 Top off a scoop or two of homemade ice cream with one of these gooey chocolate-chip cookies. Walnuts give this classic dessert a crunchy kick. Ingredients 2 cups plus 2 tablespoons all-purpose flour ½ teaspoon salt ½ teaspoon baking soda 1 cup (2 sticks) unsalted butter 1 cup plus 2 tablespoons firmly packed dark-brown sugar ½ cup granulated sugar 1 large whole egg 1 large egg yolk ½ tablespoon pure vanilla extract 1 ½ cups semisweet chocolate chips 1 cup toasted walnuts, broken into large pieces (optional) Directions In a large bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature. Whisk egg, egg yolk, and vanilla into butter mixture. Fold in reserved flour mixture until just combined. Fold in chips and nuts. Wrap dough in plastic; refrigerate until firm, about 30 minutes. Preheat oven to 325 degrees. Using two large spoons, place golf-ball-size mounds of dough 3 inches apart on baking sheets. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving. Rate it Print