This is my favorite choc chip recipe, courtesy of my best friend from high school, Jenni. She'd make me a plateful two or three times a week, and I'd consistently eat until I felt sick. Now I can't eat a whole plate in one sitting, but I do my best.
Wet ingredients:
1 lb (455g) butter (at 60 degrees)
11.5 oz (325g) white sugar
16.5 oz (465g) brown sugar
5.3 oz (150g) eggs (qty 3)
1.5 tsp vanilla (but more is ok)
Dry ingredients:
26 oz (735g) all-purpose flour
1.5 tsp salt
1.5 tsp baking soda
Chocolate chips:
Approximately 3 cups, white, milk, or dark.
Steps:
1. Combine wet ingredients thoroughly.
2. In a separate bowl, combine dry ingredients with a whisk, introducing air into the flour and ensuring that there are no clumps.
3. Gradually stir dry ingredients into wet ingredients
4. Fold in chocolate chips
5. Form dough into cylinders of diameter 1" and height 1.25"
6. Place dough cylinders upright on cookie sheet at intervals of 3" (center to center)
Bake in a pre-heated 350 F oven for 12 minutes
subtract 1 minute for using a hot cookie sheet
add 1 minute if baking from frozen balls
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