St. Petersburg Times: Photo gallery   Bake two, they're small
 
photo Chocolate-Chocolate Chip Cookies

2 1/2 cups sifted all-purpose flour
1 scant teaspoon baking soda
2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, room temperature
2 jumbo eggs
1 tablespoon vanilla
12 ounces semisweet or milk chocolate chips
6 ounces white chocolate chips
1 cup pecan pieces (optional)

Preheat oven to 350 degrees.

Sift the flour with the soda and salt. Set aside.

Combine granulated and brown sugars with the butter and beat on highest speed of an electric mixer until creamy. Scrape bowl several times during the mixing. Beat in eggs, one at a time. Scrape sides. Add vanilla.

Add flour mixture until blended. Scrape sides.

Stir in chocolate chips and nuts, if desired. Cover a baking sheet with parchment paper. With a tablespoon, drop cookie batter 1 inch apart. Flatten each cookie slightly with the palm of your hand.
Bake 8 to 10 minutes, depending on your choice of soft or crisp cookies. Cool completely before stacking in an airtight container.

Makes about 36 cookies.

From Valerie Hart, freelance food writer, Mount Dora

[Times photo: Patty Yablonski]