Anat's Chocolate Chip Cookies

Here is my recipe for Chocolate chip cookies.  Those who know me know it already, and also know it’s been a bone of contention between me and many a hotel baker.  They just don’t believe it is necessary to put so many chips in the batter.  Believe it!

Ingredients

• 2.5-3 12 oz. bags of Nestle’s Toll House chocolate morsels (those are really the best)
• 1 cup (2 sticks) softened butter (I prefer unsalted)
• ¾ cup sugar
• ¾ cup brown sugar
• 2 eggs
• 1 tsp pure vanilla extract (not essential but adds fragrance)
• 2 ¼ cup all-purpose flour
• 1 scant tsp baking soda
• 1 scant tsp baking powder (this is an enhancement I got from Sue Maines who handles our meetings at the Andaz Scottsdale; it’ll make you cookies just a bit more fluffy)

Instructions

Preheat the oven to 375F.  Put the sugars and butter in a mixer bowl and mix well.  Add eggs and mix well again.  Add flour, baking soda and baking powder and combine.  Add chips and stir until well incorporated.  Bake on cookie sheets (I usually put only 12 per sheet so the cookies don’t stick to each other) 9:30-11 minutes depending upon how crispy you like them (Dick likes his crispy).