Just one little taste
Note: this recipe makes a ton of cookies, so I usually end up freezing half the dough in little balls and baking them for a bit longer than the recipe below at a lower oven temp (325 degrees).
American Cookies (adapted from this recipe in Gourmet)
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 ounces)
Preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.
Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
If you have the time, chill in the fridge for an hour, or until the dough has firmed up a bit. This will ensure the cookies don't spread to fast when baking. When the dough is ready, scoop a heaping tablespoon of batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.