After eight years of marriage and at least 17 years of chocolate chip cookie baking I think I have finally perfected the art and achieved the Platonic form of the chocolate chip cookie. The following recipe consistently yields soft, chewy, rave-worthy results. They never turn out too flat, too greasy, or too crunchy.
Rachel's Favorite Chippers
1 1/2 C butter (no margarine)
1 1/4 C sugar
1 1/4 C packed brown sugar
1 T vanilla
2 eggs
4 1/2 C flour
2 tsp soda
1 tsp salt
one to two bags chocolate chips (varies according to degree of decadance to which I've succumbed)
Cream the heck out of the butter and sugars. Add the vanilla and eggs and beat just till the eggs are all incorporated. Don't over-mix at this point. Dump in all the dry ingredients and the chips too and mix together just till all blended. Don't over-mix this either. (You're trying to avoid developing gluten in the flour. Gluten is good for bread, bad for cookies and pie crust.) I make this in my Bosch mixer (bless you mom...) and use the beaters for the butter sugar mixture then change to my dough hook when I add the flour as the dough is very stiff. Hand roll the dough into little golf ball sized balls and bake at 375 for about 8 minutes till just barely golden. Take out, let set a bit then transfer to cooling rack. Happy eating
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