Last Sunday was my daughter Crystal's 19th birthday! Wow, I can't believe I have an adult daughter who is already in the university, and has begun her career in the medical field! The truth is that the years have gone by so fast and Crystal has been a very good girl. She has always exceeded with excellence my expectations for her. I admire her as a young woman and love her very much. May God continue to bless her abundantly and may all her wishes be fulfilled.
Because we have been baking cakes daily the last two years , on our birthdays we look forward to something different other than a cake. We don't miss out very much because we can always enjoy a delicious piece of cake whenever we want. The fact that I prepare my girls a dessert of their choice makes it very special.
Since she was a child, Crystal, always liked cookies so much that we nicknamed her COOKIE. It is no surprise that for her birthday she requested that we celebrated with her favorite cookie recipe. I wanted to make this a special post, so I decided to combine her favorite cookie recipe with her favorite childhood story book, hence the name of this recipe: I love you no matter what, chocolate chip cookies. To all chocolate chips cookies lovers, here is the one and only, a classic and favorite...
I love you no matter what chocolate chip cookies recipe
3½ cups all-purpose flour
1 teaspoon of baking soda
½ teaspoon salt
1 cup of butter or margarine
1 cup of granulated sugar
1 cup of brown sugar
1 teaspoons of vanilla
2 large eggs
2 teaspoons of sour cream (opcional)
1 ½ - 2 cups of semi- sweet chocolate chips
1 cup of walnuts or pecans
1. Preheat of to 350F.(175C)
2. Stir together flour, baking soda and salt, set aside. With the flat beater, beat butter with sugars until creamy and lighten in color (about 4 minutes). Stop and scrape bowl about twice during this process.
3. Add vanilla, stir and add eggs one at a time mixing on low speed until incorporated. Gradually add dry mixture and mix about 2 minutes.
4. Add chocolate chips and nuts (if desired), stir with a wooden spoon Until well combined. Refrigerate overnight.
5. Drop rounded teaspoonful or tablespoons onto ungreased baking sheets, about 2 inches apart. Bake for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.
Yield: About 4-5 dozens. Quantity may vary depending on the size you make the cookies.
Variations: Two cups raisins, coconut, or chopped walnuts may be substituted for chocolate chips or mix one cup with the chocolate chips.
Dedicated to my dear cookie, we love you, Mom & Dad : )
You who are young, be happy while you are young,and let your heart give you joy in the days of your youth. Follow the ways of your heart and whatever your eyes see, but know that for all these things God will bring you into judgment. - Ecclesiastes 11:9