I already confessed my love and adoration for all things Chocolate and I already admitted that I can't function like a normal human being without my daily dose of the following:
|Exhibit A) Chocolate|
|Exhibit B) Zero Carb Rockstar|
|Trick #1) Always add an extra tsp (or 2) of Vanilla to your recipe (Always use Pure Vanilla Extract, not that imitation stuff).|
|Trick #2) Use this handy little guy. It is a Cookie Scooper and it makes your cookies perfect little balls, evenly sized, and they cook perfectly(extra bonus...your hands don't get messy).|
|Trick #3) Always pull your cookies out of the oven to cool 1-2 minutes before they timer goes off. I promise you it makes a difference so the cookies aren't over done and still soft in the middle.|
|Trick #4) Add a package of this to your dough and mix well. Sounds weird, but I swear it makes the cookies amazing. (You may need to add a Tbl of Milk to the recipe if you think after adding the pudding).|
|Trick #5) Use Real Butter (unsalted). Nothing else. Make sure it is at Room Temperature or even a little melted before adding it to the mixer.|
Heat oven to 375ºF.
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. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets (I always line my sheets with Parchment Paper...FYI). Bake for 9 to 11 minutes or until golden brown.