Chocolate chip cookies

I've been playing with recipes, the current one is chocolate chip cookies. Nestle's cookies when baked flatten out and quite frankly aren't what I remember from my childhood. I found this mixture to be about perfect.

This batter is tight so if you want to loosen it up some you can melt the butter and let it cool down some before you add it to the other ingredients. I added about half the amount of chips (or mini M&M's) and got about 4 dozen cookies out of this.

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup packed dark brown sugar
  
• 1/2 cup packed light brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 1/2 teaspoon vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Preheat oven to 375 degrees F.

Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.