I think it was Sandra Boynton who described the perfect chocolate chip cookie as being "just enough dough to hold the chocolate chips together!"
And this is what we have here - gooey, rich, over-the-top chocolatey. Everything a cookie should be.
Alan has been making these for nearly twenty years now. One will satisfy all but the biggest chocolate craving. Two will satisfy a world-class chocoholic.
I've never had more than two in one sitting, but I suspect that after the third one, you might just start to hallucinate...
1c 2 Tbsp flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter (at room temperature)
1/2 cup white sugar
1/2 cup brown sugar
3/4 tsp vanilla
12 oz. chocolate chips
Pre-heat oven to 350 degrees.
Cream together butter and sugars. Add egg and mix till it's light and fluffy. Add vanilla.
Mix together flour, soda, salt and chocolate chips.
Add dry ingredients to wet. Mix until just blended.
Using an ice-cream scoop (or a tablespoon) drop onto a greased or parchment paper-lined cookie tray.
Bake for 8 - 10 minutes. Cookies should be a little crispy around the edges but not quite solid in the middle.
Cool on the trays for a few minutes and then transfer to wire racks to cool completely.
Store in an air-tight container. They also freeze well.