Chocolate Chip Cookies

Carlos, my hubby, went home with a box of chocolate chip cookies from the supermarket. That's a NO-NO in my kitchen. We always have home-baked cookies but I didn't realise that we ran out of stock. To retaliate, I'm baking his favourite cookies and I plan to enjoy eating them. May be I'll share some with him. (Of course, I'm baking for him)

I turned to a very reliable recipe from  Ghirardelli that made us happy has for almost 10 years now. I used dark chocolates instead of semi-sweet chocolates.

Chocolate Chip Cookies

Yield:  4 dozen cookies

Ingredients: 

11 1/2 ounces Semi-Sweet Chocolate Baking Chips 

1 cup butter or margarine, softened

3/4 cup sugar

3/4 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla

2 1/4 cups unsifted flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup walnuts or pecans, chopped (optional)

Directions

Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

Note: The 11 1/2 ounces of Semi-Sweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, 60% Cacao Bittersweet Chocolate Chips, etc.)

This is always a big hit not only to hubby but to my kids as well, especially Quin. I think he's planning his strategy on how to attack the cookies.