I will not declare this recipe to be the best. It’s not the ultimate, or the most gourmet, but in my opinion it is perfect:) Actually PERFECTION! SO here’s my requirements for a great Chocolate Chip Cookie.
I love the taste of an all butter cookie, but I have a hard time finding one that doesn’t spread like a cow pie. This one doesn’t. Nice. I like them kind of chewy. Not cake-y, but chewy. I LOVE dark chocolate in them. And not chips. I want CHUNKS:) It’s got to have pecans in it too. Not walnuts, but pecans. So if you’ve followed me this far on my cookie requirements then this will be your favorite cookie too. If not, I take no offense:) Certain kinds of Chocolate Chip Cookies have very devout followers, and I won’t hold it against you if you like your cookie with say, white chips and cranberries. Or even Butterscotch Chips (Yuck!) Or if you like those cow pie of a cookie, or if you use margarine. We just won’t talk about it:) Kind of like politics. I have friends with very differing political views and we just don’t talk about it, and we are still REALLY great friends and we can talk about everything else!
So in my humble opinion this Chocolate Chip Cookie is the best cookie made. It is fantastic, and I’m going to shout it off my back porch to all 3 neighbors I have. TRY THIS COOKIE! (Actually I’m alone in Paradise today. The neighbors are on vacations.) And a big fat thank you to my sister in law Jess!! This is her families favorite chocolate chip cookie recipe. I had eaten it at enough mutual family gatherings and oohed and ahhed over the perfection of it enough times that I swallowed my Garner Pride and declared this cookie to be better than the one I was using, and got the dang recipe. Thanks Jess for sharing. I love it when people share with me. It’s just kindness at it’s best. So I now share it with the world. You’ll love it!! (And of course you can leave the nuts out, and replace dark chocolate for milk.) We just won’t talk about it:)
- 1 lb. butter
- 2 c. brown sugar
- 1 1/2 c. white sugar
- 3 eggs
- 2 t. vanilla
- 5 -5 1/2 c. flour (I use all 5 1/2 c.)
- 1 1/2 t. salt
- 1 1/2 t. baking soda
- 4 c. chocolate chips
- 2 c. chopped pecans
Cream butter with sugars. Add eggs one at a time. Add vanilla. Stir in 3 cups of flour with the salt and soda. Add remaining 2- 2 1/2 c. flour one cup at a time. Add chocolate chips (And my absolute favorite chips are the Trader Joes Semi Sweet Chunks. They are AWESOME!) and nuts. Chill dough. (Sometimes I chill and other times I am in a hurry. Do what you've got to do!)
Drop by tablespoons size onto cookie sheet. Bake in a preheated 350' F oven for 10-12 minutes. Makes approx. 5-6 dozen cookies depending on size of scoop. I love to scoop the whole batch and freeze the dough balls. When you're ready to bake place frozen dough on cookie sheet. Add 1-2 minutes of time to baking.