Chocolate Chip Cookies

For those of you who wanted it, here is my personal recipe:

1 1/2 cups of room temperature butter (let it naturally come to room temp, DO NOT MICROWAVE)
1-1 1/2 cups of cane sugar
2 eggs at room temperature
2 tsp of pure vanilla extract (vanilla extract from mexico is the best)
3 cups of flour (1/4-1/2 more if you want softer cookies)
1 tsp baking soda
1 tsp salt (Ancient Sea Salt is my preference)
1 12 oz. package of chocolate chips  (my all time favorite is Ghirardelli dark chocolate. life is short! pay for good chocolate. you will not regret it)
rough chopped walnuts *completely optional*
fresh grated nutmeg (my secret ingredient that is never measured, i just go with whatever i feel at the moment)

"Tools"
cookie sheets (2-4 depending on cookie size)
two mixing bowls (one large, one medium)
spatula (the mixing one)
measuring cups and spoons
1-2 oz mini scooper (if you have)


Steps (please follow it specifically and you should have no problem)

1. Heat oven to 375º
2. In first bowl, mix together butter and sugar until there is no lumps
3. Mix in eggs and vanilla
4. Add flour, baking soda and salt to the second bowl and mix with spatula
5. Fold in about maybe 1/2 a cup at a time of dry ingredients to the wet ingredients until it is mixed well into a ball (if you do it right, your bowl should be smooth with nothing on the "walls")
6. Slowly fold in together the chocolate chips, walnuts and nutmeg 
7. Drop by the spoon full onto an un-greased cookie sheet about an inch to 2 in. apart (though it never hurts to use parchment or PAM), I use a mini scooper (1 oz. if Iʻm not mistaken)
8. Lightly push on the cookies to make them a little more flat
9. Bake for 10-12 minutes on the middle rack, may be less or more depending on your oven. When the cookies look just about golden, I take them out and let them finish cooking outside the oven.
10. Take out of oven and set aside to cool and harden on sheet
11. Enjoy with a cold glass of your preferred milk (cow, soy, rice, almond, etc.)

Some pointers so that your cookies will always turn out good...

• USE ONLY ROOM TEMPERATURE BUTTER, MICROWAVED OR MELTED BUTTER WILL RESULT IN FLAT AND CRUNCH COOKIES!!! How ever, if that is your preference, go for it.
• If you only have one cookie sheet, let the cookie sheet cool before baking your next set. A hot cookie sheet will result in weird cookies due to the fact that they are melting before they go into the oven.
• It is possible to roll up your unused cookie dough into a log, wrap in wax paper and stick in the freezer. Just defrost and cut as you need, that way you can enjoy cookies whenever you want.
• Donʻt worry if it does not come out good the first time or the first hundred times. I have been trying to master the chocolate chip cookie since elementary. It took me over a decade, and I donʻt regret the time it took to get where it is today.
• Enjoy and have fun while making this. I promise this can turn a bad day into an amazing one.

And please do not hesitate to ask me any questions. A hui hou!