Beacon Hill Cookies

Rich, chewy, and indulgent, these Beacon Hill Cookies are a classic treat that’s sure to satisfy any sweet tooth. With a perfect balance of crunchy walnuts and gooey chocolate chips, these soft-baked cookies are the perfect companion to a cold glass of milk or a warm cup of coffee on a cozy afternoon.

Ready Time

1 hrs 15 mins

Yields

5 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients until just combined, being careful not to overmix.

Stir in the chocolate chips and walnuts.

Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 5 cookies

Notes

Use room temperature butter for the best results. Make sure to not overmix the dough, especially when adding the dry ingredients.

The cookies will be soft and chewy on the inside and crispy on the outside when baked correctly.

Keep an eye on the cookies while they’re baking, as the baking time may vary depending on your oven. If you want a crisper cookie, bake for 14 minutes.

If you prefer a chewier cookie, bake for 12 minutes.

Walnuts can be toasted in a 350°F oven for 5-7 minutes, or until fragrant, to enhance their flavor.