A good chocolate chip cookie- one that is moist without being mushy, crumbly without being overcooked, and chocolaty but not overpoweringly so- is hard to find.
After years of searching, I've finally found a winning recipe.
Though requiring a lot of flour (don't worry, I was skeptical too), the end result is of perfect consistency, with just the right amount of chocolate chips.
3 1/2 Cups flour
1 t baking powder
1 t baking soda
1 t salt
1 Cup unsalted butter, softened
2 Cups brown sugar
6 T white sugar
4 t vanilla extract
1 (12 oz) bag chocolate chips
1.) Preheat oven to 300 degrees.
2.) Gently mix flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat butter, brown sugar, and white sugar until smooth.
Add eggs one at a time. Add vanilla extract. Mix in flour mixture, slowly, until just incorporated. Fold in chocolate chips.
3.) Divide dough into 24 3-Tablespoon-sized balls.
Flatten the balls to 1/4 inch thick on a non-stick baking sheet.
4.) Bake until edges are golden, 15-18 minutes. Cool until set (about 20 minutes).