Heidi's Chocolate Chip Cookies

This recipe has received first place in 2 chocolate chip cookie contests! This recipe calls for 2 cups of chocolate chips (that's one 12 oz bag) but I usually add more and off course you can add nuts if you'd like.

Here is a method I often use to bake these - especially if I'm making the dough a day or 2 in advanced (which many experts say actually improves the quality of the cookie). After mixing the dough, I line an 8x8 pan with plastic wrap and make sure there is extra plastic hanging over the eges - maybe 3 inches. I plop all of the dough into the plastic lined pan and pat in down evenly. I fold the plastic over the top. Then I really try and pack the dough down tightly. I use another same size pan and place it on top of the plastic and press down firmly - this is handy since the pressure is even and the bottom of the other pan is flat and smooth. After you have firmly pressed the dough evenly into the pan, place it in the freezer. After the dough has frozen solid, I remove the pan, and turn the frozen dough out of the pan and onto a cutting board. Take all of the plastic wrap off of it (sometimes it can stick in creases and takes a little extra work). After unwrapping the dough, cut it into even chunks and place them on cookie sheets to bake. Of course the baking time will be a bit longer but this method results in thick & wonderful cookies! If you double this recipe and use this method, you'll get a nice thickness to the dough in the pan.