My Very Best Chocolate Chip Cookies

40 minutes
36 cookies
1 stick
2 tsp
1/4 cup
3/4 cup
Brown sugar
2 tbsp
Flax seeds, ground
6 tbsp
2 tsp
1 tsp
Baking soda
~3 cups
1-2 cups
Pecans, chopped
12 oz
Semi-sweet chocolate chips
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix the flax seed and water with a fork, letting stand for 10 minutes.
  3. Soften the butter, using the wrapping paper to grease your cookie sheet.
  4. Mix the flax seed mixture, butter, vanilla, sugar and brown sugar together in a medium bowl.
  5. Mix the salt, baking soda and about a cup of flour together, then gradually add it to the wet ingredients.
  6. Keep adding flour a little bit (about 1/4 cup) at a time until the mixture is stiff so that the peaks in the dough don’t fall, but still moist and not crumbly.
  7. Add the chocolate chips and nuts, mixing thoroughly.
  8. Spoon out 12 lumps about the size of ping pong balls onto your cookie sheet.
  9. Put into the oven for 7-8 minutes, removing when cookies are just beginning to brown on the bottom.
  10. Let sit for 1 minute, then remove from sheet and place on cooling rack.