This should have been my first post to explain the name of this blog, but I've finally gotten around to taking pictures of my cookies. Sure, I've made plenty of cookies over the past few months, but I always forget to take pictures before they get eaten. They don't last more than a day at our house. I played with this recipe for months, and to you, it may look just like any other recipe. However, I've learned how to get the dough to turn out just right to make the perfect cookie.
1 c. butter, softened
3/4 c. brown sugar
3/4 c. white sugar
1 1/2 t. vanilla
1 1/2 t. salt
1 t. baking soda
3(+/-) c. flour
3/4 c. Guittard semi-sweet chocolate chips
1/2 c. butterscotch or white chips
Cream the butter with the sugars until light and fluffy. Add the eggs, vanilla, salt, and soda. Add enough flour so that the dough is firm but slightly wet, but not too sticky or too stiff. Stir in desired chocolate chips. Using a large ice cream scoop, scoop onto aluminum air bake pans. Bake at 350 for 15 minutes. (If using other pans, decrease baking time by 2-3 minutes). Cookies should be set and just starting to brown. Let rest for 2-3 minutes. Remove to racks to cool. Makes 18 large cookies.
For a chewier cookie, swap out one of the egg whites for 2 T. of milk and increase the ratio of brown to white sugar. For a flatter, more buttery cookie, decrease the flour by 1/4 - 1/2 c. You can also make these cookies much smaller if you prefer, but the man of the house likes a cookie of substance. I increased the salt and vanilla amounts because it adds more flavor to the dough. Also, you could try using shortening or margarine instead of butter. I find that it makes a fluffier cookie, but it just doesn't have as good of flavor. I used to make these cookies half butter, half shortening, but in the end, all butter is better.