Decided to make modified version because we lacked some of the ingredients and I don't like really sweet cookies. Plus, we just bought the chocolate chips at the local grocery store.
The original cookie recipe also calls for mixing in a specific way which I was too lazy to do.
Ingredients
* 2 1/4 cups organic all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) organic butter, softened
* 1 cup turbinado sugar or cane sugar
* 1 teaspoon organic vanilla extract
* 2 large organic eggs
* 1-2 cups chocolate chips
* 1 cup chopped nuts
Instructions
PREHEAT oven to 375° F.
Dump all dry ingredients except nuts and chips together in mixer. Add wet ingredients, eggs last, one at a time, beating well after each addition. Mix at low speed till creamy. Stir in chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 minutes.
Things I learned
The butter is what makes the cookie expands from a ball. That's why the Tassajara cookie didn't expand much.
The brown sugar in original recipe is what gives the cookie the golden color. Ours did not look brown at all with cane sugar. Will try turbinado sugar next time.
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