Thick, Chewy Chocolate Chip Cookies

Not only did I foist another pumpkin recipe on you guys, but now I'm sharing another chocolate chip cookie recipe! I'm sure you all have your favourites, but I still wanted to show you this new favourite of mine. They're very soft and a bit chewy, and I need to make them again very very soon.

I'm going to the states tomorrow for the day and am very much looking forward to a visit to Trader Joe's!!

If this sounds good, you might also like:
Dark and Dangerous Triple Chocolate Cookies
Chocolate Chunk Vanilla Muffins
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
White Chocolate Macadamia Nut Cookies & Toblerone Cookies

Thick, Chewy Chocolate Chip Cookies
Adapted from Sunset, November 2003

Makes about 28 cookies

1 cup (1/2 lb) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 400F oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.