Updated December 2012

This recipe has been one that has evolved over the years as I would discover ways to make them better. This is my latest edition.

These cookies will become your favorite variety of the traditional favorite the first time you make them. The instructions must be followed in the exact order to insure success.

Preheat oven to 350 F. I use the same temp for convection or conventional oven, but the time is just slightly longer with a conventional oven. If you are using a conventional oven, be sure that you place your cookies on the center rack. It is advisable to do a test cookie the first time you make these to get the cooking time exactly right to allow for differences in ovens. All ovens will vary some, so you may want to check the temp on your oven with a thermometer. I am very fortunate to have a brand new convection oven and the results are superb.

Ingredients must be added in the order specified.

In one container mix together:

2 1/4 cups All Purpose Four or bread flour
1 teaspoon baking soda
1/2 teaspoon salt

In separate container mix together:

1 Tablespoon vanilla flavoring
2 large eggs

In separate container mix together:

2 cups semi-sweet choc chips
2 cups chopped walnuts (pecans can also be used)
(If you don't care for nuts, you may double the amount of chocolate chips)

In large mixing bowl:

1 cup butter plus 2 tablespoons or Coconut Oil (Yum!) (your results won't be the same with substitutes).
1/2 cup granulated sugar
3/4 cup packed dark brown sugar

Cream butter and sugars together with an electric mixer at high speed until light and fluffy.

Add vanilla and egg, beat together well at high speed, until nice and fluffy.

Add chips and nuts. Mix together with a wooden spoon until evenly mixed together.

Sift in the flour mixture and mix together well with a wooden spoon. Dough will be stiff. Dough should stick together. If not you will need to add moisture. Just sprinkle a few drops at a time until it does.

Take a teaspoon (or cookie baller) of dough (one inch wide) and roll into a ball then flatten slightly with your hand. For large "grandma style" cookies, use a 1/4 cup measuring cup or ice cream dipper and then flatten down to approx 1/2 inch thick. (The thickness is optional, just make them all the same. The thickness will vary the baking time.) Place at least 2 inches apart on ungreased cookie sheet.(I prefer using parchment paper, you will appreciate the difference) They will spread a little in the oven.

Bake in oven 8-10 minutes until only slightly brown on the edges. (For cookies that are made with the melon baller, it takes exactly 6 min in my convection oven.) They will be very soft and moist at this stage. Place on cooling rack when set enough to move without breaking. Check the bottom of your test cookie and the bottoms should be only light brown. When the cookies come out of the oven, you may be tempted to think they are not done, but they are, if they are brown on the edges. They continue to cook some after removing from the oven. If they are a light brown, they are done. If the bottoms are dark brown, they are over done.

Now grab yourself a jug of ice cold milk and enjoy.

This recipe will make approximately one dozen grandma size cookies or about 3 dozen small ones.

This dough can also be mixed one day, and placed in a tightly covered container and refrigerated and then baked another day. I quite often do it this way. You can also make logs and wrap in waxed paper and cut the cookies off with a knife. This also works quite well. I have even frozen the dough this way and thaw out a log as needed.