There's just something about classic cookies and an ice cold glass of milk. I thought I'd share one of my all time favorite butter recipes for chocolate chip cookies. *NOTE: There isn't anything figure friendly about this recipe. It's just really yummy.*
Here's a note on butter recipes: If your cookies are flat and they spread, it could be because your butter was too soft or it was partially melted. It can also be because dough was placed on a hot or warm cookie sheet. It's a great idea to let your pans cool between batches. It's also a great idea to place cookie dough in the refrigerator between batches which will keep your butter from becoming too soft.
If your cookies don't change shape or are hard, it could be because you over measured your flour..
A couple of other notes on cookies.....I found this note when I was looking through one of my favorite Betty Crocker Cookbooks.....to ensure your cookies are the same size and shape, use a spring handled cookie or ice cream scoop. Scoops are referred to by number. (The number corresponds to the number of level scoops per quart of ice cream; the larger the number, the smaller the scoop.)
Cocoa Nut Cookies
3/4 cup white sugar
3/4 cup brown sugar (packed)
3/4 cup butter softened
1 tsp vanilla
1 large egg
2 1/4 cups flour (ap)
1 tsp baking soda
1/4 cup chopped pecans (or your favorite nuts)
1 bag (12 oz) of chocolate chips
Preheat oven to 375 degrees. In a large bowl, Beat sugars, butter, vanilla, and egg in large bowl with electric mixer on medium speed. Stir in flour, baking soda and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 10 minutes or until golden brown.