Chocolate Chip Cookies
1 C butter (softened)
1/2 C sugar
1/2 C brown sugar (packed)
1 1/2 t vanilla
2 1/3 C flour
1 t baking soda
2 1/2 C semi-sweet chocolate chips (a little more than one bag; I like Guittard brand)
Preheat oven to 325 F.
Beat butter, sugar, and brown sugar until very light and fluffy (~3-5 minutes).
Add eggs, one at a time, beating well. Add vanilla.
In another bowl, mix flour and baking soda.
Gradually add to butter-sugar mixture, blending
Stir in chocolate chips.
Bake on cookie sheets (yes, this is what my recipe says) 11-14 minutes in a 325 F oven.
I use the fancy double-walled cookie sheets, because it makes me feel like a celebrity chef.
Remove and let cool on wire racks or paper towels. Eat as soon as possible.
You can adjust the amount of flour to change the flatness / butteriness of the cookies.
Less flour = flatter and more buttery.
More flour = rounder and dryer, approaching hockey puck suitability.
Tom Brosnan 2006