Heavy Whipped Cream
Candy Cane to top it off
PREHEAT: Oven to 375° F.
MIX: flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Use a cookie baller to have like size balls on a ungreased ungreased baking sheet.
BAKE: for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
HIGH ALTITUDE BAKING: Increase flour to 2 ½ cups or 2 ¾
2 1/4 cups all-purpose flour (I add an extra ¼- ½ cup)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar (I add a little extra, who doesn’t love brown sugar?)
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Chocolate Chips or Chunks
Pinch of Cinnamon