This is really my go-to chocolate chip cookie recipe. I tweak it just a bit and it never fails. However, if it's summertime and the butter melts too fast, then I do go to this other one which actually calls for melted butter.
Putting a little less egg in it makes a big difference. I got the tip years ago and have never gone back. If you don't double the recipe, then mix up 2 eggs and take out about a tablespoon of it before adding them to the dough.
The following is for a single recipe with amounts for a double in parentheses.
2 1/4 c. all purpose flour (4 1/2 c.)
1 tsp. baking soda (2 tsp.)
1 tsp. salt (2 tsp.)
1 c. - 2 sticks - butter, softened, (2 c. - 4 sticks)
3/4 c. sugar (1 1/2 c.)
3/4 c. packed grown sugar (1 1/2 c.)
1 tsp. vanilla (2 tsp.)
1 1/2 large eggs (3 eggs)
2 c. semi-sweet chocolate chips (4c? to taste)
1 c. chopped nuts if desired (2 c.)
Cream butter, sugar and brown sugar together until well blended. Add the vanilla and the eggs - mixing until combined. Add the remaining ingredients until mixed well. Cook on 375 degrees for 10-13 minutes - until edges are brown.
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