Ingredients
CC:
1 Egg or 1 cup Egg Substitute (Egg Whites)
½ Cup Butter Salted (1 Stick) Soften to make it easier to mix The better the butter the better the cookies
½ Cup Sugar
½ Cup Drk Brown Sugar compacted
¾ tsp of Real Vanilla Extract
Mix in a bowl until creamy
Add:
1 ½ cup regular White Baking Flower
¾ tsp Baking Soda
¾ tsp Salt
Mix until creamy
Add: 1 Cup of Semi Sweet Choc Chips or whatever chips you like.
½ Cup Pecans chopped if you like nuts.
Preparation
For best results Refrigerate the dough covered tight with plastic wrap for about 1 hour prior to baking. But you don’t have to do this step you can go right from making to baking! Place small dough balls on an ungreased cookie sheet slightly flattened, (I like to just flatten the crown) or on Parchment Paper on the ungreased cookie sheet and bake for 8-10 minutes at Preheated 375. The larger the dough ball the longer it will take to bake. Like the PB cookies you want to bake them slightly under cooked so start watching them at about 8 min. Ice Cream Scoops makes it easier and keeps the cookies uniformed in size. Let cool on cookie sheets for 5-10 min and remove on to wax or parchment paper for another 15-30 min.
