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This is an excellent chocolate chip cookie recipe. The cookies are large, and the trick is to use a 1/4 C. measuring cup to measure the dough, and just barely press the cookies down on the baking tray. Do not flatten them but just a bit, and don’t overbake. Cookies will look “raw” in the middle and golden brown on the edges, but they are done!

Happy New Year!

Chocolate Chip Cookies

1 ½ cups butter, softened

1 ¼ cups granulated sugar

1 ¼ cups packed brown sugar

1 tablespoon vanilla

2 eggs

4 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 bag (24 oz) semisweet chocolate chips (I use milk chocolate chips instead of semisweet, and you might have to buy two 11—12 oz bags, if no big ones are available)

I also add about 2 cups coarsely chopped pecans

Heat oven to 375 degrees. In large bowl, mix butter, sugars, vanilla and eggs with spoon until well-blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and pecans.

On ungreased cookie sheet, drop dough by level ¼ cupfuls about 2 inches apart. Flatten just slightly with fork.

Bake 12 to 15 minutes or until light brown (centers will be soft). The trick is to not over-bake them. The edges will be light golden, and the centers quite soft-looking, and you will think they need more baking, but they don’t. I generally bake them about 13 to 13 ½ minutes. 15 minutes would make them too crunchy (but that depends on your oven, of course).