But I do make chocolate chip cookies from time to time. I have gotten some requests for this recipe, so I am going to put it out there in cyberspace. The key to this recipe is sifting the flour . . . it is the great divider between good and amazing. I also recommend pumping up the oven to 375 degrees for the first five minutes. I have played around with this for a while (and you will too, it all depends on your oven), but following this basic recipe, I don’t think you’ll produce anything that will linger long on your kitchen counter.
These have been a big hit at my open houses, for new-neighbor gifts, and at my daughter’s softball games. Or, any other excuse you can think of for a big chocolate chip cookie.