Yummy Chocolate Chip Cookies

Second to the shopping, the best part of living in San Francisco is that my cookie recipe actually works! I tried all the altitude adjustments when I made these in Utah, but they just never turned out the same. So sorry all you Utahns, but you'll have to move to California to make these delicious cookies. Or if you can figure out the right altitude adjustments then hats off to you! Otherwise, the dough turns out the same...so if you're like me and like the cookie dough more than the cookies, then you're in luck!

{recipe courtesy of Williams-Sonoma}

1 1/3 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

1/2 cup white sugar

1/2 cup light brown sugar

1 large egg

1 tsp vanilla

1 cup chocolate chips (Ghiradelli milk chocolate are the best!)

1 cup walnuts (optional)

Sift flour, baking powder, banking soda, and salt in small bowl and set aside.

Cream butter using and electric mixer on high speed. Add both the white & brown sugars and beat well. Add the egg and vanilla and beat on low speed.

Add the flour mixture to the butter mixture. Mix on low speed just until blended. Add chocolate chips & walnuts (if using).

Bake at 350 degrees for 10 minutes, or until edges start to brown. Immediately transfer cookies to cooling rack.

(Also, I've found that using an aluminum pan helps the cookies not to spread. The non-stick metal pans don't tend to work as well. You can find a cheap aluminum pan at Ross or TJ Maxx for really cheap. And believe me, it's worth it for these cookies!)