recipes: mama's best cookies

Okay. I know I said that Drew and I were trying to be more health conscious. Believe me - we are cooking a LOT of healthy, veggie heavy dinners. And I will share them with you. BUT... my mom makes the BEST chocolate chip cookies ever and I just had to share them with you before we begin adding in the healthy stuff. Besides, eating your dessert before dinner is the best.

The thing I love about these cookies is how the edges are just crispy enough and the inside is just a bit gooey. Not underdone, just fall-apart-in-your-hand goodness. If you're looking for a cookie recipe to try out, I definitely recommend this one. Hopefully you're not like me and you'll actually end up with a whole batch of cookies and not a half-eaten bowl of cookie dough. :)

INGREDIENTS

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour (I have used regular flour for both and it turns out fine)

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

2 1/2 sticks (1 1/4 cups) butter with salt - (room temperature)

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

2 - 3 cups chocolate chips

INSTRUCTIONS

Sift flours, baking soda, and baking powder into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Spray a cookie sheet with Pam.
Scoop dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake until golden brown but still soft, 12 - 15 minutes, depending on the size of the dough balls. (I make mine a little smaller than the recipe calls for and so they only bake for 10-12 minutes) Let cookies cool for a few minutes and then transfer to wax paper. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.