These recipes are from Mrs. Fields Best Ever Cookie Book

Blue-Ribbon Chocolate Chip Cookies
Yield: about 3 1/2 dozen

2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 tsp pure vanilla extract
1 (12 oz.) pkg. (2 cups) semisweet chocolate chips

Preheat oven to 300 degrees F

In medium bowl, combine flour, soda and salt. Mix with wire whisk and set aside.

In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not over mix.

Add the flour mixture and chocolate chips and blend at low speed until just barely mixed. Do not over mix.

Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18 to 22 minutes or until golden brown. Transfer cookies immediately to acool surface (or a cooling rack) with a spatula.

Chocolate Cip Cookies with Toasted Pecans
Yield: about 3 dozen

2 1/2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 sticks (1 cup) unsalted butter, softened
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chopped, toasted pecans
1 (12 oz.) pkg. (2 cups) semisweet chocolate chips

Preheat oven to 300 degrees F.

In a medium bowl, combine the flour, baking soda and salt.

In a large bowl with an electric mixer, cream the butter and sugars. Beat in the eggs and vanilla until just combined.

Add the flour mixture, toasted pecans and chocolate chips, then beat on low speed just until blended.

Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 15 to 20 minutes, or until golden. Transfer to wire racks to cool.

I hope these will be a wonderful surprise gift for your sister:-)!!!