Look at those beauties. Now those are chocolate chip cookies. I have the secret to good thick cookies that melt in your mouth! You are going to love them.
I always split my batch in half. One half with pecans and on half without. Are you a nut lover or are you a lovers nut?
Look at those beauties! Makes you want a few doesn’t it?
Go ahead! I know you want them. What’s stopping you?
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 1/4 cups brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 (4 ounce) bars Ghirardelli semi-sweet chocolate baking bars chopped.
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
- Stir flour, baking soda and salt in medium bowl; set aside. In stand mixer on medium speed cream butter, brown sugar and sugar. Add vanilla and eggs, one at a time mixing just until incorporated.
- Add dry mixture slowly to butter mixture. Scraping bowl several times. Stir in chocolate and nuts. Drop by rounded tablespoons on to ungreased cookie sheets. Bake 9-11 minutes or until the tops start to brown.
If you would like to do half the batch without nuts you will only need 1/2 cup of nuts. Mix in after you have baked off 1/2 of the cookies.