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About 4 dozen cookies or 48 servings, 1 cookie each
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After cookies are completely cooled, wrap in plastic wrap and place in airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.
Drop heaping tablespoonfuls of dough on baking sheet; freeze 1 hour or until firm. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. To bake, place frozen cookie dough on ungreased baking sheets. Bake at 375°F for 15 to 16 minutes or until lightly browned.
Substitute 1 cup BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I've read several reviews of the cookies turning out either crunchy or dry and crumbly and I had neither problem.
I did not add the nuts but a few extra chocolate chunks. I did make the cookies slightly larger than the recipe called for but my cookies turned out nice and moist and oh so yummy! I'd totally make these over and over again. Quick, simple and pleasing to the taste buds.
These cookies taste great but are a little crumbly. No one complained, though! They are yummy!!