I’m sure that my female food blogging counterparts all have a recipe for these little pieces of goodness, but Mrs. seat of her Pants made these up for me last night and I thought I’d share. So please everyone, grab one… No, No. Don’t be shy. That’s better. Would you like some milk to go with those cookies?
Great! Now that I’ve buttered you up with some chocolate, I’d like to drop a shameless plug for something I am terribly proud of.
My wife’s first book is available for sale today! If you like sci-fi with a bit of suspense and romance, take a look. I’ve read it, and I guarantee it’s a fun read… (Even after the third round of edits.)
You can find her book here: Monday’s Child
Now, on to the cookie recipe…
This is taken from the Hershey’s Classic Chocolate Chip Recipe, with minor differences. (mostly in the amount and type of vanilla)
Chocolate Chip Cookies
Ingredients:
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp pure Mexican vanilla
2 eggs
2 cups Chocolate Chips
Method:
Heat oven to 375°F. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
What I would have done differently had I thought of it at the time:
Nothing, I didn’t make ‘em!
{ 4 comments… read them below or add one }
I am *still* on the hunt for the perfect choc chip cookie (well, to me anyway) – what’s the texture of these like? They look pretty yummo!
P.S. The instructions mention nuts but there are none listed in the ingredients? How many nuts – I assume that its walnuts or pecans?
I usually use a quarter of a cup, chopped. Walnuts, pecans, roasted almonds, and peanuts can all work (If you have a little bitty one in the house, running the nuts through the food processor will take out the big chunks and leave you with all the yumminess). Sometimes I’ll put peanut butter chips in as well. The texture is the light and smooth texture of a good drop cookie. I recommend using Almond Extract if you use roasted almond slivers.
It’s a great recipe. And almost always flawless. Just keep an eye on your oven during the first batch. LOL.
Your wife’s book sounds cool! And Mexican vanilla is sublime!
Lisa,
It Rocks! My wife is very talented, and it shows in her writing.
Mexican vanilla is the only way to go. It’s all I’ve had in the house since I was introduced to it in San Diego. Sometimes it just pays to buy the very best