Chocolate Chip Cookies

This recipe produces a thick and soft cookie. I modified the original recipe by reducing the sugar and butter. The *ed items have been reduced from the original.

• 1/2-3/4 c packed brown sugar*
• 1/2 c granulated sugar*
• 1 c butter, softened (not melted)
• 1 t vanilla
• 2 eggs
• 2 1/2 c all-purpose flour
• 3/4 t salt
• 3/4 t baking soda
• 12 oz semisweet chocolate chips (1.5 c)
  
• optional: 1 c chopped walnuts or 1/2 c plumped craisins

1. Beat sugars and butter in large bowl on medium speed until fluffy, about 5 min. Beat in vanilla and eggs; beat in flour, baking soda, salt and cinnamon on low speed. Stir in chocolate and nuts/craisins.
2. Drop dough by large spoonfuls onto cookie sheet. Flatten slightly if you want a final smooth look.
3. Bake at 375F/190C until edges are light brown, 11-14 minutes. Cool on grocery bags or paper towels (to soak up excess grease).
4. Makes 20-40 cookies, depending on size.

Going Beyond

• Add a dash of cinnamon with the dry ingredients for a spin on the flavor.
• Use almond extract instead of vanilla.
• Make the dough a day ahead and refrigerate until ready to bake.
  
• Freeze the cookies and then scoop vanilla or chocolate ice cream in between two cookies to make ice cream sandwiches. Use more sugar and butter or higher heat to get flatter cookies better for sandwiching.