Here you go! What you've been waiting for:
BEST CHOCOLATE CHIP COOKIES EVER!!
Servings: About 50 cookies (I'd say 30 of the size I made)
- 1 cup (250 mL) butter
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar
1 tbsp (15 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) semisweet chocolatechips
1 cup (250 mL) chopped walnuts or pecans
2. Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased rimless baking sheets. With fork, flatten to 1/2 inch (1 cm) thickness. Bake in 375F (190°C) oven for 15 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
--------- Pecans are WAY better in pretty much anything, but all I had were walnuts at the time, so that's what went in.
I made a huge batch of large cookies, so I took them into work. As you can see, the results were appreciated!