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LOCATION: Recipes >> Cookie Recipes >> Chocolate Chip 31

Print this Recipe    Chocolate Chip 31

Soft Chocolate Chip Cookies

1 cup unsalted butter, room temperature
1 tsp. vanilla extract
1 1/2 cups light brown sugar
2 eggs, well beaten
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 package Ghirardelli Milk Chocolate chocolate chips
1/2 - 1 cup chopped pecans or walnuts, chopped

Cream butter and vanilla extract in a large bow with an electric
mixer-gradually add the sugar, beating after each addition. Add
the eggs and beat until the mixture is fluffy. Mix flour, baking
soda and salt, mix into the butter . Add the chocolate chips and
nuts and blend in well. Drop by tsp. (I make my cookies into small
balls instead of just dropping the dough onto the cookie sheet, I
think that this method helps keep the cookies soft) onto an ungreased
cookie pan (I line my cookie pan with parchment paper). Bake about
8-10 minutes at 375: or until light golden brown.

It helps to underbake the cookies a bit, they will continue to cook
after they are removed from the oven - overbaking will leave a
crisp cookie. I make these often and wrapped well, they freeze
beautifully.

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