An excellent Chocolate Chip Cookie recipe from the Everyday Food October 2009 issue. One of my faves because you use two kinds of chocolate . .. milk chocolate chips and chopped semi-sweet chocolate. So yummy! I choose not to add any chopped nuts (pecans or walnuts), but you can if you want.
- I prepared just a 1/2 recipe which yields 17-18 cookies using my large OXO (3 tablespoon capacity) cookie scoop. A full recipe would yield about 35-36 cookies.
- After scooping the cookies I press the tops down lightly with my hand into a 2 1/4″ coin, the cookies bake and expand to a 3 1/4″ cookie.
- Bake cookies for 15-16 minutes if using a 3T cookie scoop, until lightly golden.