In order to respond I had to visualize myself alone in my kitchen, tweaking with reckless abandon. I went through each step in my head, then texted her as much as I thought could help. Later that day she reported success.
There has been no record of the liberties I take with this classic recipe. Until now. Enjoy with reckless abandon.
I use a KitchenAid stand mixer with the beater. You can use a hand held, of course, but I love my stand mixer so thought I'd share.
In a small bowl combine lightly with a whisk:
- 2 1/4 cups white flour
- 2 teaspoons Kosher salt
- 1 teaspoon baking soda
In a large, stainless steel bowl beat together until just combined:
- 2 sticks cold, slightly softened, unsalted butter
- 3/4 cup each: cane sugar and brown sugar
Add one at a time:
- 2 eggs
Beat until combined. Then beat in:
- 2 teaspoons pure vanilla extract
Add flour mixture, a third at a time, and mix in only until combined.
Using a wooden spoon fold in:
- 1 3/4 cups Ghiradelli semi-sweet chocolate chips
Refrigerate dough a few hours or overnight. Preheat oven to 375. Spoon about a tablespoon of dough for each cookie onto a cookie sheet, keeping each about 1 inch apart. Place sheet in oven. Meanwhile prepare a second batch but wait for the first tray to be done before you bake the second. Repeat until you've used up the dough (about 4 trays worth).
Bake 9 minutes for softer cookies, 11 for crunchy. Remove tray from oven. Let cookies sit about 5 minutes before moving them to cooling rack. When cookies are completely cooled store them in airtight container.