Chocolate Chip Cookies

Chocolate Chip Cookies
Makes 40-50 cookies

-1 C butter (2 sticks), room temperature
-1 C brown sugar
-3/4 C white sugar
-2 eggs (If doubling the batch use 3 eggs)
-1 tsp. vanilla (I usually double this)
-3 C all-purpose flour
-3/4 tsp. baking soda
-3/4 tsp. salt
-(1) 12 oz. bag milk chocolate chips
-1 C nuts, optional (I like walnut, pecans or chopped almonds)

1. Preheat oven to 350 degrees. Cream sugars, butter, eggs and vanilla in a large mixing bowl. Add dry ingredients and mix until well incorporated. Add chocolate chips and nuts and stir to combine. 

2. Take 2 teaspoons and spoon cookies onto an ungreased cookie sheet. Bake for 10-12 minutes. Mine usually bake 11-12 minutes. The edges will start to look golden and the cookie will look like it's not baked enough. This is how it's suppose to look. Take them out (no longer than 12 minutes) and let them rest on the cookie sheet for 5-8 minutes. Transfer to a cookie rack and allow to cool (if you can resist warm cookies). **If baking from frozen dough, let the cookies thaw in the oven while it's preheating and then bake about 2 minutes longer.

These will keep in a cookie jar or an air-tight container for a week or so. Not that they have ever lasted that long at my house. I also like making a double batch and either freezing the baked cookies or the frozen scoops of dough for a quick treat when company comes over. 

To make from frozen cookies: scoop dough out on to a baking sheet as if you were going to bake them, but put them in the freezer instead. Once scoops of dough are frozen, transfer them to a gallon Ziploc bag. I like to write the name of the cookie and the baking temperature and time amount right on the front. Then all you have to do is pop them onto a tray and bake. 

You can also bake the entire batch of cookies and once the cookies are completely cooled, you can put them in an airtight, freezer-safe container with waxed paper separating the layers. Or I have placed 2 cookies in a sandwich bag and put several of those bags into a Ziploc bag for freezing. Any way works well, it's just personal preference. 

Enjoy and Happy Baking!

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