I love my Aunt Dee and she is a nutritionist and SUPER healthy, but way back in 1997 she sent me this recipe which is my go-to Chocolate Chip Cookie recipe.
Couple of tricks to getting just right - make sure you cook til look like they aren't "quite" done. They are. AND, make sure you take them off the cookie sheet as soon as not too floppy to let cool on a rack.
For fun, try Molly's version of 1:1 ratio of granulated and brown sugar
And if you don't eat them all right away, store them in an airtight container! I like to layer mine with parchment paper in whatever container I put them in. For gifts, I like to put in a cookie tin which are round so I trace the container shape onto parchment paper and then I have round paper layers to lay between the cookies.
Aunt Dee's BGF Chocolate Chip Cookie Recipe
Ingredients
1 cup butter
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
12 oz chocolate chips
Beat the butter and sugar until fluffy. Beat in eggs one at a time. Stir in vanilla. In a separate bowl, combine flour, baking soda and salt. Add to wet dough and mix. Fold in chocolate chips. Drop by teaspoon on to greased cookie sheet. I prefer simple parchment paper. Bake at 375 degrees for 8 to 10 minutes. Every oven is different... sometimes less.
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