Ghirardelli Milk Chocolate Chip Cookies with Pecans

During the holidays I like to bake lots of cookies.  Ghirardelli Milk Chocolate Chip Cookies with Pecans is one of our favorite.  During the holidays when we are just hanging out, playing board games I like to bake a batch.  Double the recipe because these will go really fast.

I like to add pecans, but you can add walnuts or just omit the nuts completely.

The cookies are soft but firm.  The addition of the pecans makes the cookies even better.  Enjoy with a nice cup of milk. 

Ingredients

2 1/4 cups unsifted flour

1 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar, packed

2 tsp vanilla extract

2 eggs

2 cups Ghirardelli milk chocolate chips

1 cup chopped walnuts or pecans-optional

Preheat oven to 375 Degrees F

Stir flour with baking soda and salt; set aside.  Beat butter with sugar and brown sugar at medium speed until creamy.  add vanilla and eggs, one at a time, mixing on low speed until incorporated.

Gradually blend dry mixture into creamed mixture.  Stir in chocolate chips and nuts.  Drop by tablespoon onto ungreased cookie sheets.  Bake for 9-11 minutes or until golden brown.

Source: Ghirardelli.com