Ok, here is the recipe. Note that more than anything it is the amount of time they are in the oven that will determine how soft or crunchy they become. So to make them perfect the surface of the cookie has to be just barely golden. If you wait until they are some shade of brown they will harden when you take them out of the oven by cooking on the baking sheet.
So without further ado, this is how you make Totem's Splendiferously Fantabulous Chocolate Chip Cookies.
Mix into a bowl until slightly creamy. Do not whip it.
2 sticks of butter. (it must be butter, margarine changes the recipe)
1 cup of white sugar
1 cup of tightly packed brown sugar. (make it a full cup after it has been packed)
3 eggs
1 tablespoon vanilla (preferably real)
Now add in 3 cups of all purpose flour that has 1 teaspoon of salt and baking soda mixed in. Here is where it becomes subjective. If the dough is slightly wet or almost runny, add as much as 1/2 cup of flour to the dough for a total of 3 1/2 cups of flour.
Now mix in a 12 oz bag of chocolate chips.
Put large balls of dough on an ungreased cookie sheet with room to spread out. Set the oven to 375* It should take about 10 minutes for the cookies to bake on the middle rack, a little more (30 seconds) if your oven bakes cool, a bit less if it runs hot. Place the finished cookies on wire racks to cool.
Do NOT leave the cookies out overnight as they will dry out. Place them in a Tupperware container, or better yet, freeze them in ZipLock baggies (Debalic should have no trouble there unless he devours all the dough before they get made).
Ta-da! I guarantee these are the best CC cookies you've ever eaten.
Enjoy.
Totem