Week 3 of our challenge to make a new cookie every week brings us to one that we have made for several years now.  Okay, I realize this isn’t a new cookie but since our guests really like them I thought I would share the recipe with you.   This week it is our Chocolate Chip Cookie recipe.  This recipe started with a combination of the old stand-by Nestle Toll House Cookie recipe and the recipe on the back of Ghirardelli’s 60% Cacao chocolate bag.  I had also played around with a recipe from America’s Test Kitchen which yielded great cookies but was a bit too fussy to make every week.  The combination of these three gave us our Chocolate Chip Cookie recipe.

This makes an excellent gluten-free cookie if you replace the flour with an all-purpose gluten-free blend and add 1/2 teaspoon xanthan gum to the dry ingredients.

We hope you enjoy the cookies!

Chocolate Chip Cookies

2 ¼   cup          flour
1       teaspoon baking soda
1       teaspoon salt
1       cup          unsalted butter, softened
¾      cup          white sugar
¾      cup          light brown sugar, packed
1       teaspoon vanilla extract
2       large        eggs
2       cups        Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1       cup          pecans, chopped

Directions:

Preheat oven to 375ºF. Line baking sheets with parchment paper or leave ungreased.

Combine flour, baking soda and salt. Mix well.

In a large mixing bowl beat the butter, white sugar and brown sugar with an electric mixer on medium speed until creamy. Add eggs, one at
a time, and beat until thoroughly mixed into batter. Stir in vanilla.

Add the flour mixture in thirds, beat until just mixed in after each addition.

Stir in the bittersweet chocolate chips and pecans.

Drop by rounded tablespoon onto prepared baking sheets.