Updated April 28, 2011 Mix well. If needed add an additional ¼ cup of flour but not too much. Once the chips are in you can’t mix for too long so any flour you add may not get mixed in completely.
2 sticks of good unsalted butter. ( I use the Land o’ Lakes European style) 1 cup of white Sugar 1 cup dark brown sugar Cream together for at least 5 minutes. I cream the butter and sugar until it has turned nearly white. It takes at least 5 minutes sometimes more depending on the temp of the butter. 3 Eggs Add one at a time mixing well. 2-3 tsp Vanilla Extract (the good stuff) 1 tsp baking soda ¾ tsp salt 2-3 Cups flour (I used 3) Be careful not to add too much flour. A lot of good cookies have gone bad because of too much flour. I will usually mix in 2 cups and let the mixer go for about 5-6 minutes then adjust with a little bit more ¼ cup at a time. Bag of quality chocolate chips. (Jake recommends Ghirardelli but I used chopped up bars of Scharffen Berger. This is the only change I made to the recipe.)
Bake at 350 for 9-12 minutes depending on size of cookie. I don’t rotate pans or anything like that. I put in a single pan at a time and cook until they are done. I leave the door closed until the timer goes off and I check them. Cookies aren’t souffles but I kind of treat them like souffles. I like the individual variations that can occur in doneness by not rotating the pan.
