Fantastic Blognanza!

I like chocolate chip cookies! And one time I accidentally made the recipe wrong, because I didn’t read very carefully, but I like this way more than the recipe! So here is my recipe for chocolate chip cookies, which is almost the same as the recipe on the bag of Guittard semisweet chocolate chips (my favorite kind of chocolate chips!).

Ingredients
2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
a touch less than 1 teaspoon salt
1/2 cup butter (usually equivalent to 1 stick), softened
3/4 cup granulated sugar (you can use as little as 1/2 cup, I use something in between)
3/4 cup firmly packed brown sugar (you can use as little as 1/2 cup, I use something in between)
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces/1 bag) Guittard semisweet chocolate chips
1 cup chopped walnuts (optional, but highly recommended by me!)

Directions
1. Preheat oven to 375ºF.
2. In small bowl, combine flour, baking soda, and salt; set aside.
3. In large bowl, cream butter, sugar, and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts.
4. Drop by well rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes until golden brown.

NB: Because this recipe calls for less butter than others, the ‘well rounded teaspoonfuls’ won’t stick together as much, so you may have to press the dough together with a spoon once it’s on the cookie sheet. The dough will also spread significantly less than other cookie recipes, so you can place them closer together; they’ll end up more like mounds than discs.

Enjoy! I have a taste for less sweet, less greasy desserts, and more chocolatey desserts, so that’s why I like this recipe. If I make them any time soon, I’ll post pictures.