Chocolate Chip Cookies
And really who can blame them? What better treat than fresh baked chewy, gooey chocolate chip cookies? Add a glass of cold milk and it's the perfect treat.
The weather can greatly affect the end results of chocolate chip cookies too, but my recipe is almost always no fail.
I think the cookies are chewier without nuts and prefer them that way however many people like that crunch and the nutty flavor. I usually make a double batch of cookies, bake the first half then add nuts to the second half. It's not scientific because I don't measure out exact portions. I just wing it and it usually works out about right. It's cookies, not rocket science.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 stick (1 cup) butter flavored shortening (This is the secret to getting a consistently great cookie.)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1 cup chopped nuts
Preheat oven to 375° F.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Add salt and baking powder.
Gradually add in flour mixture. Depending on the strength of your electric mixer you might need to start doing this part by hand.