—Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Top each with a few reserved chocolatechips. In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Stir in chocolatechips, reserving 1/2 cup of the chips. Use your hands to roll into balls and place on prepared sheet pan 3 inches apart (you’ll get 6 cookies to a pan). Bake until edges are golden but middles still look a little doughy, about 11-12 minutes. If you prefer crisp chocolatechipcookies, bake until middles are golden, about 12-13 minutes
Add the chocolatechips and mix on low or by hand, just until mixed thoroughly. To ensure you don't over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven
Fold in all of the chocolatechips. Let cool or the chips will melt. mini chocolatechips. 2¼ cup all-purpose flour1¼ teaspoons baking soda¼ teaspoon of salt2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP. 1¼ cup packed dark brown sugar¼ cup granulated sugar1 large egg plus 1 egg yolk1½ teaspoons vanilla extract1-11 ounce bag mini chocolatechipsInstructions. Bake 11-13 minutes. 1-11 ounce bag
Fold in chips and M & M's by hand. 1-1/2 cups flour. 3 tablespoons instant vanilla pudding- (the powder-do not prepare the pudding). 3/4 cup mini choc chips . 1-1/2 cups mini M & M's. Bake 11-13 minutes until edges are golden. 1-1/2 cups flour. 3 tablespoons instant vanilla pudding- (the powder-do not prepare the pudding). 3/4 cup mini choc chips. 1-1/2 cups mini M & M's