Petra Cox: Hi! I am Petra from Mom's Apple Pie Bakery. We are a family business and we have been making pies for over 25 years and we also make wonderful chocolate chip cookies. I am going to show you how we make those today. So, here we are in the kitchen with all the ingredients that we use to make the chocolate chip cookies. I have here half a pound of butter, this is unsalted butter and it has been softened, it's at room temperature. There is two-and-a-half cups of flour here it has been measured out into this, using a dry measure. This is just all purpose flour, which is the basic flour. There's a two third cups of brown sugar, light brown sugar, you packed the brown sugar in and then two thirds of cup of white sugar then just the brown sugar gives a kind of more rich molasses kind of flavor and about two cups of chocolate chunks. You can use chocolate chips, if you want just melt chocolate, but I like dark chocolate, so I chop up dark chocolate candy bars, they are about three ounces each, so it's four ounces -- I mean it's four bars, which is 12 ounces.

You chop them up into pieces that are a sort of around the size of chocolate chips so they are the right texture in the cookie. I have here special extra strength vanilla from Nicaragua it's very special stuff and it's really thick, it's powerful. This recipe only needs a tea spoon of this stuff, probably about a table spoon of regular standard vanilla from the store. Use real vanilla not artificial, don't skimp there and just a tea spoon of salt and two eggs and that's all you really need to make the chocolate chip cookies and of course a little baking soda to help the cookies rise in oven.