One of my fondest childhood memories was of ducking under the wood rail fence to our next door neighbors house where her mother had just taken fresh baked chocolate chip cookies out of the oven. I’ll never forget how they smelled and Mrs. Wolfson always gave us some. My own mother was not a baker so this was an incredibly rare treat. I have often dreamed of how perfect those chocolate chip cookies were- thin and crisp at the edges but chewy and chocolaty in the middle. I never could duplicate them. On a recent visit with my older sister I mentioned them to Marianne and was amazed to discover that she had the recipe all along! I finally tried out the recipe, almost afraid that in my memory I had made them better than they were. Well, I don’t think so- these are pretty awesome! Keep a close eye on them while baking. The edges will be brown and a little crispy but be careful not to burn them!
- 3 sticks butter or margarine at room temperature
- 1 cup plus 2 Tbs brown sugar
- 1 cup plus 2 Tbs white sugar
- 3 eggs
- 1 ½ tsp vanilla
- 1 ½ tsp baking soda
- 3 cups flour, not sifted
- Chocolate chips to taste (I used about 2 cups)
- Preheat oven to 350°.
- Cream together butter and sugar.
- Add eggs, baking soda and vanilla. Mix well.
- Add flour, mixing until smooth. You can add a few drops of water if the dough seems too stiff.
- Add chips.
- Space generous tablespoons of batter on cookie sheets, leaving room for them to spread
- Bake 10-12 minutes, watching closely.