From the Kitchen of Linda Rakszawski
1� c. all purpose flour
� tsp. baking soda
� tsp. salt
� c. firmly packed brown sugar
� c. butter, softened
1 egg
� tsp. vanilla extract
10-12 oz. pkg. chocolate chips (white or dark chocolate)
1 c. coarsely chopped pecans (Optional)
Note: the white chocolate chips are very sweet. You can reduce the amount to about ? bag when making this recipe. For a large quantity, we tripled the recipe for the dough, but only used 2 bags of chips instead of 3. The cookies came out great.
Preheat oven to 350�. In bowl, combine flour, baking soda and salt. Set aside.
In mixing bowl, beat brown sugar and butter until creamy (3-5 minutes). Add egg and vanilla. Mix well. Gradually blend in flour mixture. Stir in chips and nuts. Drop by spoon on ungreased cookie sheet. Bake 8-10 minutes. Let stand 2 minutes.
Helpful Hint: Use a cookie dough scoop to drop the dough onto the cookie sheet. This helps to form a small dough ball. The rounder the dough ball, the rounder the cookies.