Never-Fail Chocolate Chip Cookies

Aren’t chocolate chip cookies synonymous with “home cooking?” I wish I had a dollar for every cookie I’ve baked over the years.

[break][/break]We prefer them fresh and hot out of the oven so I make my batches small, usually a half-batch at a time. Yes, I know it would be more efficient in the long run to make a humongous batch and freeze the dough in rolls, but then that would be a project in itself and I’ve got enough projects.

[break][/break]I can whip up a batch of these cookies and have them on the cooling rack in less than 15 minutes, including baking time and cleanup.

[break][/break]As a young homemaker I searched for a consistently good cookie recipe. My cookies often turned out flat and greasy and soggy from cooling on a plate.

[break][/break]I know there are scientific reasons for this but I don’t want to know.

[break][/break]For years I’ve made this recipe (and learned to cool them on a rack instead of a plate), and I can’t think of one time that they didn’t turn out just right. Except for the time I forgot the baking soda. We use less sugar than the original recipe and they taste just fine.

[break][/break]Here’s my version of “Never-Fail Chocolate Chip Cookies”:

(note: this is the half-batch recipe so as not to frighten you with the quantity of ingredients)

[break][/break]Never-Fail Chocolate Chip Cookies

[break][/break]Mix together:

1 1/2 sticks softened butter

1/2 cup sugar

1/2 cup brown sugar (I actually use 1/3 cup each of the sugars)

1 egg

[break][/break]Mix in:

1/2 tsp. salt

1 tsp. baking soda

2 cups flour