Prep 15 mins
Cook 10 mins
Renee was one of my employee's when I was managing the 2 gift stores at the Hyatt Hotel in Incline Village, Lake Tahoe back in the late 1990's. This is her recipe for these lovely chocolate chip cookies.
- 2 1⁄4 cups all-purpose flour
- 1⁄8 teaspoon salt
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup margarine (softened)
- 2 eggs
- 1 teaspoon vanilla essence
- 1⁄2 cup pecans (or almonds, roughly chopped)
- 1 (16 ounce) packet chocolate chips
- Put the first 3 ingredients into a bowl and set aside.
- Mix the sugar, margarine, eggs, vanilla and blend until creamy.
- Adding a cup at a time, blend flour into sugar mixture.
- Add the chocolate chips and nuts stirring lightly.
- Refrigerate mixture overnight.
- Drop heaped tablespoonfuls onto a greased cookie sheet and bake at 375 degrees for 8 to 10 minutes or until lightly brown.
- Let cool on a rack.
These are great! I used 12 ounces of chips, so they would not be too sweet. They're just right! Thanks for posting!
Amazing!! These are just warm from the oven. They arent going to make tomorrow I already know that. I made a couple of changed/alterations. I subbed shortening for margarine because it was what I had on the counter. I also didnt have any nuts on hand but my kids won't eat them. I didnt leave them in the fridge overnight...maybe 3 hours. I used white sugar instead of brown because I like white chocolate chips cookies, not brown. Anyways they are excellent cookies, great flavor, easy to make and most people always have all the ingredients on hand. Thanks SueVM this is going in the front page of my recipe binder.