Chocolate Chip Cookies

This is my go-to chocolate chip cookie recipe and I have used it for years.  I always use dark brown sugar, add lots of vanilla and always refrigerate the dough for 30 minutes before I bake them. This prevents them from baking flat.  Another tip is not to cream the butter, sugar and eggs too long, but long enough for them to mix together and do not over mix after you add the flour. I usually add pecans or walnuts, but a friend requested some without nuts (they are pictured here) which just isn’t the same!  They have a nice chewy consistency and are dense without being cakey.   I like to use Ghiradelli semi-sweet chocolate chunks, but any chocolate chip is good including white chocolate chips, butterscotch chips, peanut butter chips or peppermint chocolate chips.  Click here for the recipe….