These cookies are not helping my new years resolutions. But the boys love making them, and I love eating them. They turn out perfect every time, use salted butter (always have in the fridge), and are always soft and chewy (quite a feat considering I am cooking them, and in the desert.) Here's the recipe - you have to try it out. Its from Mrs.Fields Cookie Book, by yes, that Mrs. Fields.
Blue-Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 ups (12 oz.) semisweet chocolate chips (I use milk chocolate)
Preheat oven to 300 degrees.
In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.
Add the flour mixture and chocolate chips, and blend at lo sped until fully combined. Do not overmix.
Drop by rounded tablespoons (I use a small cookie scoop) onto an ungreased cookie sheet, 2 inches apart. Bake 18-22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.