Chocolate Chip Cookies

Ahhh yes...the breakfast of champions:

My favorite orange cat mug filled with a cuppa steamin' Earl Gray and a couple of chocolate chip cookies.  Probably everyone has made these before, and if you haven't, you have no clue what you're missing.

This recipe is the best of the best, crispy yet chewy and loaded full of chocolate chips.  The trifecta of cookie perfection.  If you happen to buy the 2.4 kg bag (I know, it's a piggish quantity!) of Chipits at Costco, well, the recipe's printed on the back.  For those unable to lay their paws on a bag of Chipits brand chocolate chips, here it is:

Chocolate Chip Cookies

1 cup butter or shortening (I always use butter)
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional - I didn't put any in)

Heat oven to 375 degrees F.

In a large bowl, beat softened butter, brown sugar and granulated sugar until fluffy.  Beat in eggs and vanilla until creamy.

In a medium bowl, mix together flour, baking soda and salt.  Gradually blend into creamed mixture.

Stir in chocolate chips and chopped nuts, if using.

Drop dough by tablespoons onto ungreased cookie sheet.

Bake at 375F for 10 to 12 minutes until golden brown.

Yield: about 4 dozen cookies.

I hadn't made these in years, and they were awesome.  Scarfed 'em down in no time...don't tell anyone.

I've mentioned this before, but I have to say my trusty digital kitchen scale has revolutionized my baking.  I always weigh my butter now, instead of using those not-so-precise cutting lines on the sides of the 1 pound butter packages we have here.  1 cup of butter weighs 227 grams or a half a pound.  Easy as pie, or cookies, in this case.