National Homemade Cookie Day!

What better way to kick off my birthday month than with homemade COOKIES! 

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Don't they look delicious? Warm and gooey and nutty. Yum.

I told you that my family thinks I make the absolute best Chocolate Chip Cookies EVER, so I want to share my secrets with you. Cause that's the kind of friends we are. 

These are my not-so-secret, but very essential ingredients. Clabber Girl, Arm & Hammer, C&H (*from Hawaii* - remember the song??), and good old Nestle. The gang's all here! 

And my secret ingredient? 

LOVE! 

Because how can you make cookies and not feel the love? Right?

Now for my less ethereal secrets... drumroll...  

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Since I live at almost 8,000 feet above sea level, I've tweaked all my recipes so they don't fall flat or undercook or overcook or explode. (Yep- had a chocolate pie do that... TWICE!) The secret to glorious cookies in the mountains is the butter and the sugar. Less butter, less sugar, more brown sugar.

That's it!

Oh, wait, I almost forgot.

Extra vanilla.

And not just any ole vanilla. Cause believe me, I've tried them all!

For my family, it has to be Adam's Extract. From Texas. They know how to make vanilla. Nuff said. 

Sending you lots of cookie love. Now go make some Chocolate Chip Cookies. And I'd love to hear how they work out!


Suzanne's Chocolate Chip Cookies

1 cup packed dark brown sugar
1/2 cup sugar
3/4 cup unsalted butter, softened
2 eggs
2 tsp vanilla
2 1/4 cup (plus) High Altitude Hungarian Unbleached flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
12 oz. Nestle semi-sweet chocolate chips

Optional:
1 cup chopped toasted pecans or walnuts
1/2 cup semi-sweet chocolate chunks

Preheat oven to 325 degrees.

In a mixer, blend sugars. Add butter and whip it all together until it's a fluffy cloud of buttery sugar goodness. 

Add eggs. Give them each their own opportunity to jump in and join the fun. Add vanilla. Mix throughly.

Combine flour through salt and add into mixer bowl. Add chocolate chips. Blend everything on low. (If you love cleaning up clouds of flour, then by all means blend on high and enjoy!) If the dough still feels sticky, add more flour. Depending on your altitude and how soft your butter was, you may need to add up to 1/4 cup more. 

If adding nuts or chunks, mix them in by hand now.

Place your favorite size dollop on a cookie sheet covered with cooking spray. Bake 5-10 min, depending on your preference. My family loves them a bit gooey so we always undercook.