Hubby & I have baked chocolate chip cookies together from the time we met. I used to not have success baking cookies, but in Houston I do, so I think it must have been the oven or cookie sheets I had in my cute single-girl house in Ohio. Hubby & I started using Ghirardelli chocolate chips, and I think one of our first recipes came from the package. Then we discovered Hershey’s Special Dark chocolate chips. Recently Hubby has amped up the recipe with dark brown sugar and a double dose of Mexican vanilla. This is our recipe:
Cream together: 2 sticks softened butter + 3/4 cup sugar + 3/4 cup dark brown sugar. (If you got a late start on softening the butter, watch a movie and wait.)
Beat in: 2 eggs + 2 tsp quality Mexican vanilla.
Sift together: 2+1/4 cups unbleached flour + 1 tsp baking soda + 1/2 tsp salt.
Gradually add and mix flour mixture into creamed mixture.
Stir in: 1 package Hershey’s Special Dark chocolate chips + 1 cup chopped pecans. (Pampered Chef chopper is a good gadget for chopping nuts.)
Scoop cookie dough onto ungreased cookie sheet; Bake @ 375* 11-13 minutes. (Pampered Chef medium scoop is a perfect size for scooping cookie dough.)
Cool on cookie sheet for a couple minutes; Remove cookies to wire rack to continue cooling.
Serve with super cold milk. Save a cookie to have one for breakfast too. For leftover cookie dough, cover mixing bowl with plastic wrap and store in ‘fridge to bake fresh cookies again the next night, or scoop the dough and freeze cookie dough balls to bake for a treat another day.