I am a cookie monster....

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
2 eggs
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

1. In bowl, beat butter and shortening; gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.

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!