Back to Basics – Chocolate Chip Cookies

After all of the baking experiments, new recipes, disastrous results, messes I’ve made sometimes it’s good to get back to the basics of baking and the one recipe that never fails you. 
Or it’s the recipe that never fails you and that your fiance has requested again and again because he just wants a good, tender golden brown delicious cookie unadulterated and unsullied by the changes I seem to make to everything else… 
Oh, the good ol’ chocolate chip cookie – the one true cookie. Fact.
Everyone has their recipe, the one that was passed down from that one relative that long time ago. This one however started somewhere a little less romantically, a little less sentimentally. It’s based off of Mrs. Field’s recipe. Yeah, I told you – terribly unsentimental. Except that these cookies were the first recipe I had ever learned to bake on my own. 
And my secret for cookie success? This pan. 
This pizza pan is basic aluminum pan, not an air pocketed creation, or even a heavy duty non-stick dark coated beauty. It was given to me by mi madre when I first moved into my apartment. And it won’t leave my hands, ever. EVER. 
A little possessive of the pan, don’t you think? 
For this recipe you will need to resource yourself:
~2 1/4 c. AP Flour
~ 1/2 tsp Baking Soda
~ 1/4 tsp Salt
~ 1 cup Brown Sugar
~ 1/2 cup White Sugar
~ 1 cup Butter
~ 2 whole eggs
~ 2 1/2 tsp Vanilla
~1 bag Semi-Sweet Chocolate Chips

In a large bowl, whisk together the flour, baking soda and salt. Setting aside.
With your handy dandy mixer, blend together the two sugars and then 1 tablespoon at a time add in your butter. Mix until it becomes light and creamy. Now, add in one egg at a time mixing for 30 seconds in between each egg. Scrap down the bowl a couple of times if necessary. You want to make sure that lovely buttery yellow egg is mixed in well.
Add in the vanilla and finally – the whole bag of semi-sweet chocolate chips. Yes, the whole bag. And yes, semi-sweet. These are meant to be as rich as a stock broker rolling in piles of cash. So don’t skimp and use milk chocolate chips. 
Dollop 2 tablespoons worth of dough onto your baking sheet and bake at 300 for 22 minutes, or until golden brown. These are baked low and slow. The end result is a scrumptious cookie perfectly crisped on the outside and soft on the inside. 
Now go and make these for your hunny. You’ll win his heart all over again.