Chocolate Chip Cookies

It's hard to beat a good chocolate chip cookie. But on the other hand, it's hard to make the perfect one. Everyone has their preferences (chewy, crispy, nuts, no nuts) so I guess you can never please everyone. But I know that Dennis likes chewy chocolate chip cookies, and those are my preference too. Also, nuts will never make an appearance in my cookies - it's all about the chocolate, baby!

This recipe comes from the back of the Ghiradelli chocolate chip bag. I basically stuck to the recipe though I did try some different things. I left the butter out to soften slightly, and also kept the eggs at room temperature for about 45 minutes. I did find that the batter came together easier and I didn't have to worry about over-mixing it. Also, in between batches I put the batter back in the fridge to keep it cold and also made sure that to cool the trays in between batches so the cookies didn't spread too much. There, that's all my cookie wisdom...

Ghirardelli Chocolate Chip Cookies

Yield: 4 dozen cookies

• 11 1/2 ounce(s) Semi-Sweet Chocolate Chips
• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla
• 2 1/4 cup unsifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions
Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.