Absolutely the best, most delicious chocolate chip cookies I have ever tasted! The recipe is from the Land o' Lakes website - I think I will use this recipe forever!
I used both white chocolate chip and semi-sweet chocolate chips from Ghirardelli, plus about 1/2 cup of chopped pecans. The recipe suggested 8-10 mins. for the baking time but as I like cookies a little bit munchy, I baked them for somewhere between 10-12 minutes.
I halved the recipe and it made over 30 cookies.
Ingredients 1 1/2 cups Land O Lakes® Butter, softened 1 1/4 cups sugar (used about 1/4 cup less) 1 1/4 cups firmly packed brown sugar (used about 1/4 cup less) 2 Land O Lakes® All-Natural Eggs 1 tablespoon vanilla 4 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
About 3/4 cup of lightly crushed nuts (used pecans) Directions
Heat oven to 375°F. Combine butter, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in chocolate chips.Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Place cookie rounds in the fridge for about 1/2 hour before baking - this prevents too much spreading.
Bake for 10 to 12 minutes or until light golden brown. Let stand 1 to 2 minutes. Remove from cookie sheets.
They do not spread much, thank goodness - the dough is quite heavy and I gave it time in the fridge before baking, about 30 minutes. The result is a nice dome shaped cookie with a firm consistency.
A huge success with my group! Now I will make a batch, also using different kinds of choc. chips, for Easter Sunday as we are invited out to a nice dinner.
