Chocolate Chip Cookies

Try triple chocolate chips; use about 1/2 each of semi-sweet, dark and milk chocolate chips.
They are awesome!
Great way to use up chocolate candy bars leftover from summer S'mores.

Ingredients

1 c. butter, softened
3/4 c. white sugar
3/4 c. brown sugar
1 t. vanilla
2 eggs

2-1/4 c. unbleached all-purpose white flour
1 t. baking soda
1 t. salt

12 oz. pkg. dark chocolate chips or semi-sweet
1 c. chopped nuts (pecans or walnuts), if desired

Instructions

In a large bowl, using a mixer, cream butter, sugars, eggs and vanilla.

Add dry ingredients and by hand, mix well.

Stir in chocolate chips and nuts, if using.

Refrigerate the dough for a couple of hours before baking (cold dough produces a firmer cookie; they won’t be flat).

When ready to bake, drop by level tablespoons onto parchment lined cookie sheets. If you don’t use parchment, do not grease cookie sheets.

Bake at 350 degrees for 9-11 minutes.

Cool cookies on wire racks lined with paper towel to absorb the grease.

NOTE: For a different style cookie, drop by teaspoons into mini muffin cups (use mini paper liners) and bake until done. Remove each one from pan and cool. Take a pastry tube filled with chocolate or white frosting (I use both) and make a star on top of each cookie muffin.