01.16.2012 Chocolate Chip Cookies - A new favorite?

Chocolate chip cookies are wonderful. Enough said. This recipe somehow manages to stand out above almost all other recipes of the classic cookie. I have two favorite "go to" recipes and this is one of them. It's as classic as it gets. Crisp edges, with an oh so delicious gooey center. I also use milk and semi-sweet chocolate to balance out the bitter to sweet ratio. Adding a handful of walnuts adds just the right amount of salt, too. I loooooove these.

Ingredients

1 cup (2 sticks) butter, room temperature

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt (I up the salt to 3/4 teaspoon when making or lightly sprinkle with sea salt at the end)

3 cups all-purpose flour
12 oz. (2 cups) chocolate chips

1. Preheat oven to 350 F. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, cream butter and sugars until smooth with an electric mixer. Add eggs and beat until light and fluffy. Stir in the baking soda, baking powder, and salt.  Add the flour, 1 cup at a time, and mix until well incorporated. Stir in chocolate chips by hand. 
3. Drop into rounded spoonfuls onto a cookie sheet. Bake in preheated oven for 8-12 minutes (depending on the size of your cookies), until they just start to turn golden on the edges. (They might still look doughy in the center, buy they will set up once cooled.)
4. Immediately remove from the cookie sheet to cool on a wire rack. They keep well for several days at room temperature (in an airtight container) or for several weeks in the freezer.