Bear Chocolate Chip Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter in a large bowl using an electric mixer until smooth. Add brown sugar and white sugar; mix until well blended. Add egg and vanilla extract and beat until smooth.
• Toss 2 cups plus 2 tablespoon flour, baking soda, and salt together using a fork in a small bowl. Add to the butter mixture in batches, mixing well after each addition. Fold in 1 3/4 cups chocolate chips. Spread batter into an ungreased 9x13-inch baking pan.
• Bake in the preheated oven until edges are golden, about 25 minutes. Spread remaining 3/4 cup chocolate chips on top. Return to the oven until chocolate chips are shiny, about 1 minute more. Remove from oven and spread melted chocolate over the top.

Steps:

• In a large bowl, beat butter, brown sugar, granulated sugar with an electric mixer. Beat in eggs and vanilla until well blended. Add flour and baking soda; beat until well blended. With a spoon, stir in walnuts and chocolate chips. With a small ice cream scoop shape dough into 1 1/2 inch balls and place close together on 10-by-15-inch baking pans. cover and chill at least 6 hours or up to 4 days. To bake, transfer cookie balls to 12-by-15 inch baking sheets, ungreased or with a Silpat or cooking parchment, spaced 2 1/2 inches apart. Flatten each ball to a 3/4-inch-thick round; make sides go straight up and depress center of each cookie slightly. Let cookie dough war to room temperature, about 30 minutes. Bake in a 400 degree oven until cookies are golden brown all around edges but center 1 inch is pale, 8-10 minutes. Remove from oven and cool on pans until firm, about 5 minutes. If made more than 1 day ahead, cool, cover, and freeze in an airtight container. To reheat, place frozen cookies slightly apart on 12-by-15 baking sheets and bake in a 200 degree oven until warm, about 12 to 15 minutes.