
Despite my last entry being about losing weight, I still love an occasional sweet. I don't bake much any more because I don't want crappy foods around my house, but when I do, I make it worth the splurge!
Back when Jeff and I were dating he could make THE BEST chocolate chip cookies you ever tasted. He shared the recipe with me, but mine were never as good as his. Mine would turn into large flat pancakes that tasted like chocolate chip cookies. They often looked like this:

His were these beautiful thick pieces of heaven.

All through his mission I tried to replicate his cookies and send them his way, but they were never quite the same.
Skip ahead a few years later and one day I decided to actually watch him make his cookies. I had followed the recipe religiously and couldn't figure out why they never quite worked as well as his. I needed to see what he was doing any differently than me. Upon watching him I realized the difference-when measuring his DRY ingredients (excluding the salt), he NEVER leveled his scoops. From the flour to the baking soda they were all HEAPING scoops! EUREKA! Since then I have been able to make some pretty yummy cookies! (If I do say so myself!)
So today I'd like to share our favorite chocolate chip cookie recipe. Truth be told, it's from the book
"Top Secret Recipes" and it's
Mrs. Field's recipe. Check out the link for some other yummy recipes. (My other favorite is the
Wendy's chili.) And if you made it through this long post and you actually try making them, let me know what you think!
Ingredients:
1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown. *Don't over-cook!!!
Makes two dozen cookies.