Six in Seoul

Life without the chocolate chip cookie would just be wrong. My love affair with the chocolate chip cookie dates WAY back.  My mom was not into baking,  and we never had baking ingredients on hand.  I remember my sister and I would scour the cook books looking for some sort of dessert we could make, but it always seemed we were missing something necessary, flour, sugar, chocolate chips, vanilla.  All of which are staples in my house now, and I normally have a backup "just in case".  

I remember when the Soft Batch cookies came out - they sent out a free sample. Wow, I was in heaven.  I was tempted to go through all the mailboxes of my neighbors and take their free samples.  I didn't do it.  BUT, every time I got a few extra dollars in my pocket this is what I bought......

So, today, I normally bake cookies or some sort of dessert (mostly cookies) a few times a week, you know, so my kids don't feel deprived like I did.  :)

This recipe is from the back of the Gold Medal flour bag.  I have been making it for years.  It makes a HUGE batch, so feel free to half it if you would like.

Extraordinary Chocolate Chip Cookies

1 ½ cups butter (I use with salt)
1 ¼ cups sugar
1 ¼ cups brown sugar
1 TBL vanilla
2 eggs
4 cups all purpose flour
2 tsp baking soda
½ tsp salt
1 (24oz) bag semisweet chocolate chips

Throw in 2 cups of nuts if you like that sort of thing.

Heat oven to 350 degrees F.  In a large bowl, beat butter, sugars,  vanilla and eggs until light and fluffy.  Stir in flour, baking soda and salt – dough will be somewhat stiff.  Stir in chocolate chips.

On ungreased cookie sheet (I like to use a baking stone for these cookies & I preheat my stone) drop dough by tablespoons, 2 inches apart. 

I bake mine about 10 minutes…I like them very soft in the middle.  It you like them a bit more firm, cook them as per the directions, 11-13 minutes.

Makes 6 dozen luscious cookies

I like them best warm with a glass of cold skim milk!  

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