Super-Dooper Scoopers
Recipe created by Cristina Ferrare
Servings: Makes 12–18 cookies, depending on size
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) unsalted butter , softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar , firmly packed
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 4 cups semisweet chocolate morsels
  • 1 1/2 cups walnuts , chopped
  • 1 cup raisins
  • Directions
    Preheat oven to 325°.

    In a medium bowl, stir together the flour, baking soda and salt. Set aside.

    In a large bowl, beat the butter, sugars and vanilla together with an electric mixer on medium speed until well blended. Beat in the eggs, one at a time, until well combined. Stir in the flour mixture until blended. Stir in the chocolate morsels, nuts and raisins.

    With a medium-size ice-cream scooper or a large spoon, scoop the dough onto ungreased baking sheets, placing the mounds about 3 inches apart. Chill in refrigerator for 1 hour. After dough has chilled, bake until the cookies are set and light golden brown for 35 to 40 minutes. Watch cookies carefully to make sure they don't burn. Cool cookies on baking sheets for 2 to 3 minutes before transferring to racks to cool.

    Yield: Approximately 12 to 18 cookies, depending on size
    Prep time: 15 minutes
    Inactive prep time: 1 hour
    Cook time: 35 to 40 minutes


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