I believe almost every American has said a silent thanks to the original Tollhouse family who gave us chocolate chip cookies. Easily the most popular cookie in the states, its got possibly the most variations as well! The recipe below is courtesy of KitchenAid & as proven last Friday, extremely edible.
Chocolate Chip Cookies
Yield: 4½ dozen
1 c granulated sugar
1 c firm brown sugar
2 sticks softened butter
1 ½ tsp vanilla
1 tsp baking soda
1 TS salt
3 c all-purpose flour
12 oz semisweet chocolate chips
Place sugars, butter, eggs, vanilla in mixing bowl. Blend & scrape sides every 30 seconds. Beat on medium, then scrape bowl.
Add soda, salt, flour to bowl. Stir on low about 2 minutes. Scrape bowl & blend on low-medium. Stir in chocolate chips.
Drop round-ish tsp on greased sheets, 2″ apart. Bake at 375° 10-12 minutes. Remove from sheets immediately & cool on wire racks.
Hint #1: use parchment paper on cookie sheets instead of grease; removes absolutely beautifully.
Hint #2: better to under cook your cookies than over to get that chewy gooey texture. Bake for 9 minutes, check & add a minute at a time. They’ll firm ass they cool.