This used to be my favorite chocolate chip cookie recipe before I had tried many others. It comes from one of my favorite cookbooks called "The Essential Chocolate Chip Cookbook." I found this cookbook in the bookstore in Coronado, and based on the pictures I had to buy it. Today, instead of using chocolate chips, I used some butterscotch, white chocolate and a few milk chocolate chips that were leftovers from previous recipes. I highly recommend this mixture of chips. The taste feels like a warm hug.
Chock-Full of Chocolate Chip Cookies
1 1/4 cups unbleached all-purpose flour
1 teaspoon aking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
4 cups (24 ounces) semisweet (or any kind of chip) chocolate chips
Preheat the oven to 350 degrees Farenheit.
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electic mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended (one minute). Add the egg and vanilla and mix until blended (one minute). On low speed, add the flour mixture, mixing until it is incorporated. Mix in the chocolate chips until evenly distributed.
Use a tablespoon to drop heaping spoonfuls of dough onto prepared baking sheets, spacing the cookies 3 inches apart.
Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes.
Cool the cookies on the baking sheets for 10 minutes.