1 1/2 c
1 1/2 tsp
semi sweet chocolate chips
pecans or walnuts (optional)
1Preheat oven to 350 degrees.
2Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a KitchenAid Mixer.) Make sure the mixture gets VERY creamy.
3Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
4Bake for 12-14 minutes until the edges are nice and golden brown. We baked ours for 14 minutes, just watch them. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.