Chocolate Chip Cookies
- 2 cups Ghirardelli semi-sweet chocolate chips
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons good-quality vanilla extract (not imitation)
- 2 1/4 cups unsifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans
- 1/3 to 1 tsp ground cayenne pepper
- Heat oven to 375ºF.
- In stovetop skillet, toast nuts gently; chop coarsely
- Stir flour with baking soda and salt; set aside.
- In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.
- Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
- Add cayenne pepper; start with 1/3 tsp, and add a little bit at a time until you figure out how much you like. You're looking for a pleasant warming sensation to complement the chocolate, not necessarily spicy (though we found a bit of heat was quite good, and well-received by others; experiment liberally with this).
- Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
- Drop by tablespoon onto ungreased cookie sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Allow to cool for 5 minutes on cookie sheet before transferring to cooling rack.
Serve warm with cold milk, ideally whole milk from Braum’s.