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Practically Perfect Chocolate Chip Cookies
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| 2 1/4 cups | all-purpose flour |
| 1 tsp | baking soda |
| 1 tsp | salt |
| 3/4 cup | white sugar |
| 3/4 cup | dark brown sugar |
| 2 sticks (1/2 lb) | butter, room temp |
| 1 tsp | vanilla extract |
| 2 lg | eggs |
| 12 oz pkg | semi-sweet chocolate chips |
Preheat oven to 375. Mix the flour, baking soda, and salt in a bowl and set aside. Use a stand-type electric mixer to mix the two sugars briefly at low speed. Add the butter in small goblets, mixing first at low speed and then at high. Beat the mixture until it's pale, light and very fluffy. Add the vanilla a the mixer's lowest speed, switching to high speed for the final few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and the mix should look creamed, not curdled. Add the flour mixture, half a cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds. Scrape down the bowl's sides with a spatula, add the chocolate chips and mix at low speed for about 10 sec. If needed, scrape the bowl's sides again and mix for a few seconds more. Put tablespoons of mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown (9 min). Remove and let cool on rack.
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