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Mix just enough to evenly distribute the chocolate and nuts throughout the dough.
Shape the Cookies:
Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
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Gently press a few pieces of the reserved chocolate onto the top of each cookie for an extra chocolatey finish.
Bake:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
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Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
FAQs:
1. How do I ensure my cookies stay soft?
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The key to soft cookies is not overbaking them. Remove them from the oven when the edges are just set, and the centers still look slightly undercooked. They will continue to firm up as they cool.
2. Can I substitute the butter with margarine or oil?
For the best flavor and texture, it’s recommended to use butter. However, you can substitute with margarine if needed, but the texture may be slightly different.
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3. Can I freeze the cookie dough?
Yes! This dough freezes well. Scoop the dough onto a baking sheet and freeze until solid. Then, transfer the dough balls to a freezer bag and store for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
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