Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

These are the best chocolate chip cookies I have ever eaten!  Can you say lots of chocolate and nuts?   This recipe is super easy because it starts with a package of Betty Crocker's Double Chocolate Chunk cookie mix, but you don't follow the recipe on the back on the package.  Use the following recipe instead and if you are a chocolate fan, you're going to say they are your favorite cookies too! 

Ingredients

1 package Double Chocolate Chunk cookie mix

1 stick butter

2 eggs

2 T. vanilla

2 c. dark chocolate chips

1 1/2 c. chopped walnuts

Directions

Soften the butter to room temperature.  Place the butter into a large mixing bowl and add the eggs and vanilla. Combine together and then fold in the cookie mix.  Once the batter is mixed, add the extra chocolate chips and the walnuts.  Remember to gently fold it all together to avoid breaking the chips and the nuts. 

Important:  refrigerate the dough for at least 2 hours.  This will prevent your cookies from going flat. The cookies below were made from the same batch, but you can see how the cookie on the left was not refrigerated to the correct temperature before baking.  Same great taste, but the appearance isn't perfect. I suggest chilling, rolling the dough into balls and then allowing the balls to chill again before baking. It seems a bit fussy, but the results are well worth the wait! 

Bake at 350 degrees for 7-9 minutes.  Do not overbake.