Chocolate Chip Cookies (and some variations)

1 cup butter (softened) (I use real butter, it’s just better)

¾  cup sugar

¾ cup brown sugar

1 teaspoon vanilla

2 eggs

Mix thoroughly, then add:

3 cups flour     

¾  teaspoon salt             

¾  teaspoon baking soda

1 cup chopped nuts (finely chopped)

1 ½  cups chocolate chips

Mix and drop by spoonfuls on greased or lined cookie sheet. Makes about 3 doz.

Bake at 350 degrees for 9 minutes. (325 convection oven)

Tips for perfect cookies:

If softening butter in microwave, soften on defrost setting. Don’t let the butter melt, only soften!

My favorite mix of chocolate chips is ¾ cup semi sweet and ¾ cup milk chocolate.

Don’t over cook. 9 minutes is perfect for my oven. They should barely be turning brown on the edges when you take them out.

If you want pretty cookies, use your hands to shape them a little. This is a firm dough.

You can dip the tops of your cookie spoonfuls into a bowl of sugar before baking if desired.

Some variations:

For double chocolate chip cookies, substitute ½ cup of the flour with cocoa.
For a light coconut taste, substitute ½ cup of the butter with coconut oil (found at health food stores).
For chocolate coconut cookies, make both substitutions above and add 1/2 cup unsweetened coconut.

Ready for the oven

Ready to eat