Chocolate Chip Cookies

Directions

• Put the butter in a small glass dish and melt it at 30 seconds intervals in the microwave, until about half the butter is melted but not more (fully melted butter destroys these cookies, I kid you not).
• Add the sugar and vanilla. Cream with electric mixers until well mixed and lightly fluffy. Add the eggs and beat until incorporated..
• Measure in the flour, baking soda, and salt. Mix with the electric mixer until all the flour is incorporated, make sure you scrape the sides as you go. The dough should stick together into one ball and have a slightly glossy sheen to it. If it doesn’t stick together, add a bit more flour and mix again till it’s the right consistency, but be careful. Too much flour will make the cookie stiff, so stop adding flour right when the dough starts to take on that glossy look. Stir in the chocolate chips with a wooden spoon or silicon spatula (do not use a metal spoon).
• Preheat the oven to 350 degrees. Roll 1/4 cup dough into high, round balls with chocolate chips at the top. Sometimes I add a couple extra chocolate chips to the top. Place on a baking sheet a few inches apart and bake for about 9 minutes. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. They will look undercooked, but they are not. Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.