Ok folks, I am going to give you Mama Withrow’s Super Secret Chocolate Chip Cookie recipe. I have kept this one a secret for many years. I have just altered a standard recipe to make them crispy around the edges but chewy in the center.
Mama Withrow’s Super Secret Chocolate Chip Cookies
4 ½ cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups butter, softened (4 sticks)
2 cups dark brown sugar, packed
1 cup sugar
2 tablespoons vanilla extract
4 large eggs
4 cups good quality chocolate chips (pick your favorite milk, semi, bitter or a mix)
2 cups chopped pecans or walnuts (optional)
Preheat oven to 375 degrees.
In a medium bowl, measure flour, soda, and salt, stir with a wire whisk to blend; set aside. In a large mixer bowl, beat butter, brown sugar, and sugar at medium speed until creamy. Add vanilla and eggs, one at a time, and beat on low speed until incorporated. Gradually blend flour mixture into butter mixture. Stir in chocolate chips and nuts; if desired.
Drop by medium scoop onto ungreased baking sheets. Bake for 10 to 12 minutes or until edges are light and center is golden and still has a light sheen for chewy cookies or until completely light brown for crunchy cookies. Let cool on cookie sheets for about a minute to let chewy cookies set-up. Remove to a wire rack to cool. Once completely cool (if you have any left) store in an air-tight container.
Makes about 4 ½ dozen 3 inch cookies.