Chocolate chip cookies

Ruth Wakefields Chocolate Chip Chip Cookies
1 stick or ¼ pound unsalted butter softened, but no liquid
1 jumbo egg
½ teaspoon baking soda
½ teaspoon salt
¼ cup white sugar
½ cup light or dark brown sugar
1 1/2 teaspoon imitation vanilla extract
1 1/8 cups flour. If the cookies come out too flat and runny,use a little more flour next time.
3 cups chocolate chips (I prefer 6 ounces)
1 ½ cups pecans whole or chopped
Preheat oven to 365 degrees F. Arrange oven racks so that your cookie rack is in the middle of the oven.
1. In a large bowl, add softened butter, and egg.
2. Sprinkle the ½ teaspoon baking soda, and ½ teaspoon of salt over the butter and egg.
3. Add ¼ cup white sugar and ½ cup brown sugar.
4. Pour 1 ½ teaspoon vanilla extract over the brown sugar.
5. Mix ingredients just until evenly moist.
6. Add 1 1/8 cups of flour and stir until incorporated.
7. Add chocolate chips and nuts stirring until evenly blended.You may want to break up the nuts by breaking them into pieces before stirring them into the batter. I usually leave them whole and let the stirring process break up the nuts.
8. Spray cookie sheets lightly with a aerosol oil like Pam.
9. Use a teaspoon measure walnut size clumps of cookie dough onto cookie sheets. Do not crowd cookies. Leave space for them to spread out a little and not touch. Women seem to prefer smaller cookies. Men and children prefer larger cookies.
10. Bake one cookie sheet at a time for about 13 minutes. Do not over bake.
11. Cool cookie sheets on wire racks. Separate the cookies from the cookie sheets with a spatula or pancake turner before they cool completely.
12. Store in closed container at room temperature. As with all quality baked goods, chocolate chip cookies taste best if eaten within 24 hours of being baked. After 24 hours the texture and taste of the cookies degenerates.
Notes
A recipe that contains so few ingredients shouldn't require artfulness to prepare, but it does. Although most recipes call for creaming the eggs and sugar before adding other ingredients, that process turns what should be a great chocolate chip cookie dough into something that tastes overly processed, something more like a mall cookie.
Do not use an electric mixer or food processor to make this recipe.Both appliances ruin the texture of chocolate chip cookie dough.
Do not refrigerate or freeze cookies. Even putting the cookies in a cold room overnight can change their flavor. They should remain a room temperature until they are eaten. If you can't eat all of the cookies you make, share some with a friend or neighbor.


***I just found this recipe on line, but it has been my favorite Chocolate Chip cookie recipe so far. (and I have made a lot!)