The pinnacle of all cookies, also one of the hardest to get just so. And it seems everyone has a preference, thin/thick, chewy/stiff, soft/thick, etc. This is how I like mine. Puffy and soft, but not too soft, chewy and thick. Fantastic out of the oven, but SO good the next day.
1 cup butter or margarine, softened (I usually use margarine)
1 cup brown sugar (I prefer the taste of dark but light is fine too)
1/2 cup white granulated sugar
2 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
2 1/2 cups all-purpose flour
12 oz. semi-sweet chocolate chips
Preheat the oven to 375 degrees F.
Cream the butter and sugars until throughly mixed and fluffy, about 3 mins or so. Works best with a stand mixer or hand mixer but you can do it by hand with a wooden spoon, it just takes longer. Add the vanilla, eggs, baking soda and salt. Mix until completely incorporated, again with the mixer.
Add the flour and mix using the mixer until the dough is throughly mixed, but don’t do it too long. You do not want massive amounts of air in the cookies, so just mix until completely mixed and homogeneous. Add the chocolate chips by hand using a wooden spoon. You don’t want to break up the chocolate by using the mixer.
These cookies do not spread much so you can make them as big or as little as you like, but I usually use about a large tablespoon of dough. Drop each cookie unto a cookie sheet, giving space between each. A standard home size cookie sheet usually produces 12 to a batch, thereby this recipe produces about 42 cookies, give or take.
Bake each batch for 7 to 11 minutes. But pay attention! The first batch will take longer and each successive batch changes that time. What you are looking for is a slightly doughy top, cooked, a tinge of brown on the top but not completely brown and just slightly underdone. This is a batch just taken from the oven:
The cookies will continue to bake internally while they cool. As soon as you pull them out of the oven use a spatula and put them on a cool surface to cool completely. If you leave them on the hot cookie sheet you will have burned cookies in no time. Between batches make sure you let the cookie sheet cool enough so you can handle it with a bare hand. Any warmer than that and your cookies will not cook completely.
The same batch as above, in the same spot on the counter, after sitting and cooling for a few mins:
Eat and enjoy!