And when I bake these classic chocolate chip cookies, the family shows up at the door.
There are a couple of secrets to my version of the recipe:
- You have to use unsalted butter. Seriously. It makes a difference.
- Add a bit more vanilla. I just hold the measuring spoon over the batter and let it spill. This is probably not the recommended baking tactic, but it works.
- Take the cookies out before they're "done." If they look done, they're overdone. They continue to cook while you cool them. (Mary is better at this than I am. She recommends 8-9 minutes in the oven, but that will vary with your oven.)