Chocolate chip cookies are my favorite kind. This is my favorite recipe for chocolate chip cookies. I made these cookies last night. Coincidence? I think not! They turn out just like the bakery's cookies, soft and chewy, but without all the weird ingredients. Using butter makes them softer, and you get to skip out on all the yucky trans fats in shortening. A double win!
Adapted from Pleasantview Schoolhouse.
Stir together:
2 cups flour
1 tsp. baking soda
1 tsp. salt
Blend in:
1/2 cup granulated sugar
1 cup packed dark brown sugar
1 cup butter (not fridge-hard, but not completely soft, either)
Mix in 2 eggs
1 tsp. vanilla
1 bag of chocolate chips
1/2 cup pecans, if desired.
Drop by rounded teaspoonfuls onto an ungreased baking sheet, about 2-3 inches apart. Bake at 375 f0r 8-10 minutes. Watch them carefully at the end, and when the middle is no longer shiny (the edges will probably be browning), take them out. Let them sit on the pan a couple minutes, then transfer to a wire rack to cool.
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