Extraordinary Chocolate Chip Cookies

I made these last night about 8:30 pm (meaning that Hannah stayed up until 10:00 pm with me baking them!). This was the 1st time since moving to Nevada, that my chocolate chip cookies cookies came out soft and chewy. Maybe it was the extra instructions and notes in the recipe, i.e. "dough will be stiff" & "centers will be soft" that helped. I probably would have thought I did something wrong during the cookie making process had those notes not been included. The only fault with the recipe was that there were too many chocolate chips (if that's even possible!). I felt like I was eating a chocolate bar, instead of a chocolate chip cookie. My husband thought it was perfect just the way it was, but next time I'm only going to add 12 oz of chocolate chips.

Extraordinary Chocolate Chip Cookies
from bettycrocker.com

1 ½ cups butter or margarine, softened
1 ¼ cups granulated sugar
1 ¼ cups packed brown sugar
1 TBSP vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 tsp baking soda
½ tsp salt
1 bag (24 oz) semisweet chocolate chips (4 cups)

1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
2. On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
3. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Makes about 4 dozen.