| Ingredients |
| |
| 1 |
cup |
unsalted butter (2 sticks) |
| ¾ |
cup |
brown sugar |
| ¾ |
cup |
sugar |
| |
| 2 |
each |
egg |
| ½ |
tsp |
baking soda |
| ½ |
tsp |
vanilla |
| |
| 3 |
cup |
self rising flour |
| |
| 11.5 |
oz |
milk chocolate chips (1 package) |
| 1 |
cup |
pecan , chopped (optional) |
| |
|
| Preparation steps: |
- Cream the butter, brown sugar and sugar. Add eggs, baking soda and vanilla.
- Add the chocolate chips and mix well.
- Stir in the flour gradually. The dough is fairly sticky.
- Chill the dough for at least ½ hour.
- Form into balls, place on a baking sheet lined with
parchment paper, and press each ball down to flatten.
- Bake at 350F for 15-16 minutes on top shelf until golden brown.
This way the cookies bake evenly and don't get burnt on the bottom.
If the cookies still come out dark on the bottom and too pale on the top,
bake for 12 minutes and then low broil for 2 minutes.
- Cool down to room temperature and store in a container.
Serving: best if served warm.
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