My Famously Fabulous Chocolate Chip Cookies

Let me start off by saying I am shocked!!!  Shocked that I actually DO NOT have a picture of my chocolate chip cookies.  I was so prepared to start off my blog with this delectable, often requested recipe but I have been foiled!!  I have made these cookies thousands of times... in many kitchens... in (at least) five different cities.  I could make these cookies in my sleep.  I've got the recipe memorized. You'd think I would have managed to take a picture at some point.  But sadly, you'd be wrong.  Alas, I will not be daunted.  I will make these cookies again soon and update this post ASAP!!  Who feels like some cookies?

Okay, assuming this actually works... I've finally posted some pictures of my yummy chocolate chip cookies.  :)  See?  In the first picture you can also see a piece of my awesome new dinnerware set.  Love it.

Amy's Famously Fabulous Chocolate Chip Cookies

2 sticks (1 cup) butter (none of that nasty margarine stuff)
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
2 1/2 tsp vanilla extract (use the real stuff here too - there's no substitute)
1 tsp baking soda
1/2 tsp salt
2 1/4 cups all purpose flour
1 bag milk chocolate chips (yes, milk chocolate)
1/2 cup mix-in (pecans, walnuts, peanut butter, oatmeal) (optional)

Preheat the oven to 375 degrees F.  Now, I know what all the other recipes say.  "Mix the wet ingredients and dry ingredients in separate bowls.'  Blah, blah, blah.  For this recipe, what they say is nonsense.  Utter dribble.  Completely inconsequential.  You get the picture.

Here's how I do it:  Make sure your butter and eggs are at room temperature.  Leave them on the counter for about half an hour.  That should do it.  If not, microwave the butter for a few seconds.  Don't worry too much about the eggs.  Cream the butter until it's light yellow and fluffy.  Add the sugars and cream.  Again, until light and fluffy (this is important).  Next add the eggs and the vanilla.  Beat until it's... light and fluffy.  Say it with me.  "Light and fluffy."  Next, add in the flour, baking soda, and salt.  I really do this straight from the bag of flour into the bowl of my stand mixer.  If you're worried about the baking soda and salt not incorporating into the dough properly then mix them in with the first cup of flour before you put it in.  Problem solved.  Mix just until combined then add the chocolate chips and any mix-ins* you want and stir with a big spoon.  Spoon approximately tablespoon-sized blobs of cookie dough into your mouth onto a cookie sheet about 2 inches apart.  Bake at 375 degrees F for 11 - 12 minutes**.  Add more time if you like crunchy cookies, sacrilegious as that may be.  Yields about 4 dozen cookies unless you or the people you live with have eaten some (or most) of the dough.


*If you're adding peanut butter, it should go in before the chocolate chips and other mix-ins so it can be incorporated more easily.
**Cookies may require less cooking time in higher altitudes.  I used to live in the Wild Wild West and it took about 8 minutes for these cookies to come out ooey gooey.