Chocolate chip cookies are irresistible straight out of the oven. You can make any shapes or sizes with this chocolate chip cookie recipe. Personally I like to make small cookies. I also like to under bake my chocolate chip cookies so they are soft and chewy, not hard and crumbly. For something different, add different color or different flavor chocolate like white chocolate chips or orange chocolate chips.

Cream the butter and the sugar in a pastry mixer till light and fluffy. Add the eggs one by one and then the vanilla essence. Sift the flour, salt, baking powder and soda into a bowl, then mix into the sugar, butter and egg mixture. Stir in the pecans and the chocolate chips. Roll the chocolate chip cookie dough into the desired size and shape and place onto a well-greased baking tray. Bake the cookies on 375 F for around 10 minutes or until golden brown. The cookies should still soft in the middle.

5 ounces brown sugar

5 ounces sugar

8 ounces soft butter

½ teaspoon baking soda

½ teaspoon baking powder

2 eggs

Splash of vanilla essence

12 ounces of bakers flour

½ teaspoon salt

4 ounces chopped pecans

8 ounces chocolate chips, chunky or small

Time to make 45mins Makes 25 cookies