White & Brown Chocolate Chip Cookies

I followed the recipe on the packet of Toll House semi-sweet chocolate chip cookies. The recipe called for semi sweet chips but I used combination of semi sweet chocolate chips and white chocolate chips. I made ½ the recipe that was on the packet.

Total Time: 25 minutes
Preparation Time: 15 minutes
Baking Time: 8-10 minutes
Yields: 2 - 2½ Dozens (This is an approximate count. I did not count)

Ingredients:

1 ⅛ cup flour
½ teaspoon baking pwd
½ teaspoon salt
½ cup butter (I used I can't believe it is not butter (ICBINB))
⅓ cup granulated sugar + ½ tablespoon (½ of ¾ cup)
⅓ cup brown sugar + ½ tablespoon (½ of ¾ cup)
1 egg
½ teaspoon vanilla
½ cup semi sweet chocolate chips (ghiradella)
½ cup white chocolate chips
½ - ¾ cup pecans (I used ½ c, after baking first batch I felt it was too chocolaty so added another ¼ cup for the second batch and it was too nutty.)

Preparation:

Preheat oven to 375 F. Line the cookie sheet with an aluminium foil. This makes cleaning easy.
Sift flour, baking powder & salt together.
Beat ICBINB, granulated sugar, brown sugar and vanilla extract until ICBINB (I can't believe its not butter) is creamy.
Add egg and beat well until it is well incorporated.
Continue beating the mixture and gradually add the flour.
Stir in the chips and the nuts.
On a baking or cookie sheet, drop a spoonful of dough and bake for 8-9 minutes. The cookies will be soft. For more crispy cookies, bake for another 2-3 minutes.