wonder yum: choco chip cookies of joy

i get emails from real simple everyday
one thing i love about them is that they tell you exactly
what the email is about in the subject line...
it doesn't just say 'real simple newsletter 243'
it says 'the best 12 scarves for this winter'
or '7 organizational miracles'...
last month i got one that said 'classic chocolate chip cookies'
i know
i know
there are at least
643,000 'classic chocolate chip cookie recipes'
out there
(no really, that's how many came up when i googled it)
but considering when i make them here
i always use the back of the chocolate chip package
i figured i didn't have anything to lose
(cause i'm using the chocolate chips that are in said package)

& so i tried it...
& they are awesome...
just a couple of tweeks
& sudden awesomeness...
those tweeks being
using kosher salt
(we inexplicably had some in the cupboard)
& 3 times more brown sugar than white...
oh man!
so awesome
(& delish raw, of course :)
they also mention the option to add
walnuts or pecans which i haven't done
(because there are none inexplicably in the cupboard)
but if you like nuts, i bet it's super awesome...

here's the recipe:
(click on the title & it will
take you right to the recipe on the real simple site)



Classic Chocolate-Chip Cookies

Makes 48 cookies| Hands-On Time: 20m | Total Time: 1hr 00m

• 2 1/4 cups all-purpose flour, spooned and leveled
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/4 cups packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups semisweet chocolate chips (12 ounces)
• 1 cup chopped walnuts or pecans, coarsely chopped (optional)

1. Heat oven to 350° F. In a medium bowl, whisk together the flour, salt, and baking soda.
2. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips and nuts (if desired) by hand.
3. Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.
4. Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

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:)