Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (2 sticks) butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 cups (10 oz. pkg.) Chocolate Chips

• 1 cup chopped nuts

Instructions

Step 1
: Preheat oven to 375° F.

Step 2
: Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Step 3: 
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Notes:

Bake a test batch of cooked to determine appropriate temp and time based on your oven. I have a Breville countertop convection oven and had to lower the temperature to achieve the desired texture.

Make sure to refrigerate cookie dough before baking. I portioned the dough in to individual size I wanted and the froze. To bake I removed the cookie dough directly from the freezer and baked.

Remove cookies from the oven just under desired texture to account for carryover baking. Cool for several minutes on pan before transferring to cooling rack. Allow cookie sheet to cool before baking additional cookies. This will prevent premature spreading of cookies.

To get the perfect round cookie, place a clear drinking cup over the cookies after they come out of the oven. Gently move the cookie under the cup in a circular motion with out turning the cup pulling the sides of the cookie into the center. Allow a few minutes to set before transferring to a cooling rack.

Oven temp. Allow oven to come back to temp before backing a new batch of cookies.