members recipes

Ingredients
1 cup unsalted butter, room temperature
3/4 cup granulated white sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (295 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup (100 grams) pecans or walnuts, coarsely chopped nuts or replace with other chocolate

Method
Made these really nice and chewy cookies and my daughter wanted to add some recess pieces so they are sort or chocolate/peanut butter.

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer, cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen

[i]Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed[/i]