This dish contains the following allergens: Milk/Dairy, Wheat, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
1
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
1 cup cup (2 csticks)
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
Utensils
Whisk
Rubber Spatula
Large Bowl
Parchment Paper
Step 1
Preheat oven to 400°F. Line the Ninja™ Foodi™ NeverStick™ Premium 14” x 16” Cookie Sheet with parchment paper and set aside.
Step 2
In a large bowl, add the butter, granulated sugar, and brown sugar, and whisk until smooth and combined. Whisk in the eggs one at a time, then add the vanilla.
Step 3
In a small bowl, combine the baking soda and water, and mix to dissolve baking soda. Add to the butter mixture and stir to combine. Add the remaining ingredients and mix until thoroughly combined.
Step 4
Using a spoon or cookie scoop, drop cookie batter onto the lined baking sheet, spaced 2 inches apart.
Step 5
Transfer the baking sheet to the oven, and bake for 10 minutes, or until cookies are golden.
Step 6
When cooking is complete, allow cookies to cool on baking sheet for 5 minutes, then transfer to cooling rack. Repeat steps 4-6 with remaining batter.
Step 7
Serve cookies warm or cooled. Cookies can be stored in an air-tight container for up to 1 week at room temperature.
Preheat oven to 400°F. Line the Ninja™ Foodi™ NeverStick™ Premium 14” x 16” Cookie Sheet with parchment paper and set aside.
1
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
1 cup cup (2 csticks)
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
Step 2 of 7
In a large bowl, add the butter, granulated sugar, and brown sugar, and whisk until smooth and combined. Whisk in the eggs one at a time, then add the vanilla.
1
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
1 cup cup (2 csticks)
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
Step 3 of 7
In a small bowl, combine the baking soda and water, and mix to dissolve baking soda. Add to the butter mixture and stir to combine. Add the remaining ingredients and mix until thoroughly combined.
1
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
1 cup cup (2 csticks)
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
Step 4 of 7
Using a spoon or cookie scoop, drop cookie batter onto the lined baking sheet, spaced 2 inches apart.
1
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
1 cup cup (2 csticks)
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
Step 5 of 7
Transfer the baking sheet to the oven, and bake for 10 minutes, or until cookies are golden.
1
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
1 cup cup (2 csticks)
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
Step 6 of 7
When cooking is complete, allow cookies to cool on baking sheet for 5 minutes, then transfer to cooling rack. Repeat steps 4-6 with remaining batter.
1
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
1 cup cup (2 csticks)
butter, softened
1 cup
granulated sugar
1 cup
packed brown sugar
2
large eggs
2 teaspoons
vanilla extract
1 teaspoon
baking soda
2 teaspoons
hot water
1/2 teaspoon
kosher salt
3 cups
all-purpose flour
2 cups
semisweet chocolate chips
1 cup
chopped walnuts (optional)
Step 7 of 7
Serve cookies warm or cooled. Cookies can be stored in an air-tight container for up to 1 week at room temperature.
