There are an infinite number of chocolate chip cookie recipes, but this has to be among the best. Big and full of chips, these cookies are loyal to the Toll House tradition, yet are not too cloyingly sweet.
Put the butter in the bowl of an electric mixer. Using the paddle attachment, cream the butter on medium speed for 2 minutes until light and fluffy. Continuing to mix, slowly add the brown sugars, and again beat until light and fluffy. Add the eggs 1 at a time, and then the vanilla, mixing until well incorporated. Fold in the dry ingredients and the chocolate chips.
Chill the dough for 30 minutes.
Form the dough into
© 1993 Emily Luchetti. All rights reserved.