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The Ultimate Chocolate Chip Cookie

I'm pretty sure everyone in my family has a copy of this recipe by now, but they are the ultimate chocolate chip cookie recipe as far as I'm concerned.  Everybody likes their cookies a little differently, but these look and taste to me like the big ones at Paradise Bakery.  I've also tried a mixture of chocolate chips and toffee pieces with much success.  The recipe comes from my "Pastry Queen" cookbook.

1 1/2 c. walnuts
1 1/2 c. pecans
1 c. butter, room temp
1 c. packed brown sugar
1 c. sugar
2 large eggs
1 Tab. vanilla
2 1/3 c. flour
1 1/4 tsp. baking soda
1 scant tsp. salt
3 c. chocolate chips (or sub 1/3 of chips for toffee pieces)

Preheat oven to 350*.  Spread nuts on a baking sheet and toast 7-9 minutes - until golden and aromatic.  Cool nuts and coarsely chop.

Line baking sheets with silicone mats or parchment paper.  Using mixer fitted with paddle attachment, cream butter and both sugars about 1 min.  Add eggs and vanilla and beat 1 minute.  Add flour, baking soda and salt.  Mix on low until incorporated.  Stir in walnuts, pecans and chocolate chips by hand.  If you have a mixer with a heavy duty motor, you can add flour, soda, salt, nuts and chips all at once - turning mixer on and off every 5 seconds until ingredients are thoroughly incorporated.

I use a #24 ice cream scoop that fits 12 to a pan (pretty big cookies).  Any size you choose, give the dough some room on the pan to spread.  Bake until cookies are medium brown around the edges and centers look just a little raw (10-15 min.).  They will bake a little more as they cool on the pan.  Makes 3 dozen of the large size.

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