Chocolate Chip Cookies

By John, 7 February, 2013
Description
Chocolate-chip cookiesI've made a *lot* of chocolate-chip cookies, and this recipe wins absolutely. It may be worthy of a Nobel Prize. A Pulitzer at the very least.

The trick is to use lots of real butter and sugar and go easy on the flour. That's how they become crisp rather than heavy.

Yield
48 Servings
Preparation time
1 hour
Ingredients
2 1⁄4 c Flour (I use 50% pastry flour)
1 t Baking Soda
1⁄2 t Salt
1 c Butter (Unsalted) (room temperature)
3⁄4 c Sugar (cane sugar)
3⁄4 c Light Brown Sugar (packed)
2 t Vanilla extract
2 Eggs
1 Chocolate chips (Ghirardelli semi-sweet)
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine the dry ingredients (not chips) and blend well in one bowl.
  3. Cream butter and sugars in an electric mixer, then add the eggs and vanilla.
  4. Add the dry mixture to the butter mixture.
  5. Stir in the chocolate chips.
  6. Drop by the teaspoonful onto ungreased baking sheets.
  7. Bake at 375 for 10-11 minutes.
  8. Cool on a rack and serve very fresh.
Notes
This recipe always works, but you must follow it. Don't add too much flour or the cookies are no longer thin and crisp - butter and sugar win the day here, along with semisweet chips!
Source
Ghirardelli Semi-Sweet Chocolate Chips package