Chispas De Chocolate

Chocolate Chip Cookie

Ingredients (galletas con chispas de chocolate)
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• ifdesired, 1 cup chopped pecans, or chopped walnuts

Directions
First, preheat oven to 375 degrees. Then mix sugar, brown sugar, butter, vanilla and eggs in a largebowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Then use the batter attachment and mix on a lower setting. Just be sure that thedough is well mixed before moving on. After that, stir in chocolate chips by hand, keep stirring and folding the chocolate chips and nuts into the dough until theyare evenly dispersed.
Next, drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. The chocolate chip cookies need to be this far apartbecause the dough spreads during cooking.
Finally, bake 8 to 10 minutes or until light brown. You may even think that the chocolate chip cookies are underdone,but they will finish cooking through out of the oven. If you leave them in too long, the cookies will be tough or crispy.
The centers will be soft. Let coolcompletely then remove from cookie sheet. I use a flat spatula to remove the cookies from the sheet. It helps to get them off quickly. If you try to remove the cookieswhile they are still warm, the chocolate chips are still very soft and this can cause a very big mess as well as messy looking cookies. And then finally eat them!