Everyone is known for something. My mother is known for her cookies. Also, for her super neatness; but mostly for her cookies. Its basically the toll house cookie recipe with a few modifications. She bakes them so they are slightly underdone in the middle and very chewy. She also adds more chocolate chips or sometimes the square chocolate chunks. And there are no nuts. We don't do nuts in our cookies. What she used to do when I was little is substitute one of the sticks of butter for 1/2 cup of vegetable shortening. This makes the cookies extra gooey and chewy. But then she decided shortening wasn't good for us and switched back to butter. If you don't have anything against shortening, go for it.
These are the best cookies ever. And in case you're wondering, I did ask her permission before posting this.
2 1/4 cups flour
1 tsp baking powder
1 tsp salt
2 sticks butter, softened
3/4 cup sugar
3/4 cup dark brown sugar, packed
1 tsp vanilla
2 eggs
16-24 oz good chocolate chips
In a bowl, combine flour, baking powder and salt. In a another bowl or stand mixer bowl, combine butter, sugars and vanilla and beat until creamy. Add eggs one at a time, beating throughly. Add half of flour mixture and beat to combine. When fully combined, add the other half of flour mixture and beat well. Add chocolate chips and beat to distribute evenly.
On an oiled baking sheet, place tablespoon sized drops of dough about 2 inches apart and bake at 375 for 9 minutes. (This is subject to your oven. I bake mine until only the edges of the cookie are golden brown.)
Remove immediately from the oven and transfer cookies to a cooling rack. Store in a large ziploc bag with a piece of bread inside to help keep the cookies moist.
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