If you are chocolate chip cookie freak like I am - in other words, you like to lick the cookie dough off the beaters like a little kid and run your finger around the bowl until it is dry - then you just might want to try this recipe.  (Mostly, I am thinking a bit selfishly here because if I give out this recipe than I expect if I am ever in your home town, then there better be some warm, gooey cookies waiting for me!)  Honestly, I can’t tell you if it’s any different than what’s on the back of a bag of Nestle’s Tollhouse - I don’t use them - but in my opinion, you better save only a few for yourself because you’ll find yourself going back for another again and again and again because they are so damn good.  I just made some the other day for my dad (since he won’t eat much of anything else right now) and they are killing me!

Here it is…

 1 cup packed brown sugar

3/4 cup granulated sugar

1/2 cup cold butter (now here is where I use sweet cream butter - the real deal)

 1 tsp vanilla

2 eggs

21/2 cups flour

1 tsp baking soda

1/4 tsp salt

LOTS of Ghirardelli milk (my favorite) choc chips (at least 1 bag)

Preheat oven to 350 degrees

Beat together brown sugar through eggs until creamy and then add dry ingredients and then drop in your choc chips.  If you’ve got a sweet, bitchin’ Kitchen Aide mixer than throw it all in together and let the machine go to town.  Stop eating cookie dough before it makes you sick and then bake what’s left for ~10min on ungreased cookie sheet.   Make sure you eat one or two or three while they are still hot and gooey.

There is a very similar recipe in the back of the June issue of “Cooking Light”, although theirs is just a tad bit on the healthier side than mine.  But, speaking of “Cooking Light”, you should check out Tina Pic inside the mag.  She even makes drinking water look fun!

Now that heat and humidity has completely drained all my energy, I think I’ll take a wee nap…right after I eat another cookie.

-M&M