While I will never top Erin's cookies I have to fill the hole that living without her for a few months created. Seth and I easily became accustomed to her beautiful cookies, brownies, breads or Bob's desserts. Now we are flying solo and so I search the recipes looking for a substitute. Ask Ashley, I don't think putting the ingredients in a certain order seems important so everything goes into the mixer in the order I can fish it out of the pantry. Time to admit I was wrong, it totally matters, who would've thought all those recipe books spent cents on ink for explanations on mixing dry ingredients and wet separately. huh. Call me wrong, don't do it often, but this would be an appropriate time.
Prep and Cook Time: about 40 minutes. Notes: If you are of the school that thinks chocolate chip cookies should be soft and chewy, you'll love this recipe. Store these cookies airtight for up to 2 days.
Yield
Makes about 28 cookies
Ingredients
1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1 cup chopped pecans (optional)
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