Tools

• Large Perforated Baking Sheet (MA500380)
• Large Silpat^® (SP485365)
• Mixing Bowl (TA000120)
• Electric Hand Mixer
• Demarle Différence^® Santoku Chef's Knife (DD800001)
• Polyamide Spatula (TA000107)
• Magnetic Measuring Trio (GRP00001)

Ingredients

• 2 1/4 cups unbleached all-purpose flour, plus 2 more tablespoons
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter at room temperature
• 1/2 cup butter flavored Crisco
• 1/2 cup white sugar
• 3/4 cup light brown sugar
• 1 egg
• 2 teaspoons vanilla
• 1 12-ounce bag semi-sweet chocolate chips
• Chopped walnuts, optional

1. Place the Silpat^® on the Perforated Baking Sheet and set aside.
2. In a small bowl, combine flour, baking soda, and salt and set aside.
3. In the Mixing Bowl combine butter, butter flavored Crisco, white sugar, and brown sugar with an electric hand mixer on high until well-blended.
4. Add egg and vanilla and mix until blended.
5. Add flour mixture and mix on low speed just until dry ingredients are incorporated. It may be necessary for you to mix by hand. Do not over-beat. Dough should not be overly creamy, it should have some texture.
6. Chop walnuts using the Santoku Chef's Knife. Add to mix along with chocolate chips.
7. Wrap in plastic and chill the dough for at least 2 hours or overnight. You can refrigerate the dough indefinitely and use when needed.
8. Make sure oven rack is in center position and preheat oven to 325 degrees Fahrenheit.
9. Make large golf-ball sized balls and place an inch apart on the Silpat^®.
10. Bake for 20 to 25 minutes, or until edges of cookie just begin to brown. Time will vary depending on your oven and the size of the cookie.
11. Remove from oven and let sit for two minutes before removing with the Polyamide Spatula and placing on a solid surface, such as our Cutting Board, to cool (Caution: cooling racks imprint the bottom of the cookie).