Cookies! Who doesn’t love cookies? The Holiday’s surely wouldn’t be the same without them! Many of us start our cookie baking early during the Holiday season and freeze them to be given as gifts to loved ones, or to have on hand for unexpected company. The recipe below is an all time favorite and freezes very well. Just a hint of almond gives them a unique and delicious flavor….it’s not your everyday chocolate chip cookie. Give these a try soon !

You will need:

Large cookie sheet
Large mixing bowl
Medium bowl
Wooden spoon

1 cup butter, softened ( do not substitute margarine )
1/2 cup sugar
1 -1/2 c brown sugar,packed firm
2 eggs
2 tsp vanilla
1/2 tsp almond
2 – 1/2 cup all purpose flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 bag semisweet chocolate chips ( 18 oz ) ( I use Nestle’s Toll house for this recipe )
1-1/2 cup pecan pieces ( substitute walnuts or your favorite )


Preheat the oven to 350.
In a large mixing bowl, cream the butter, sugars, eggs, and vanilla and almond extract.
Sift together the flour, salt, baking powder, and baking soda.

Mix all together and add chocolate chips and nuts. Use your fingers to make golf-ball size dough portions and place 2″ apart on an ungreased cookie sheet. Bake for 9-10 minutes, or until edges are light brown.
Serve warm or cold, or freeze for future use in an airtight container.

Note: For cookies to be crunchy on the edges and soft in the middle, do not exceed cooking time.They might look under-baked, but are not.