1 c (softened) butter (DO NOT MELT!)
3/4 c brown sugar
3/4 c sugar
1 teaspoon salt
1 teaspoon baking soda
While that's mixing, add...
1 teaspoon vanilla
When that's well mixed, add in 2 1/4 c all purpose flour just 1/4 to 1/2 c at a time.
At the very end, add in 1 12 oz package semi sweet chocolate chips and (optionally) 1 cup pecans.
Now here is where I divide the recipe up into thirds. When the dough is fresh and warm from working, bake tablespoon sized pieces at 375 for 9 minutes. But this keeps marvelously in the fridge for a week or more. When its cold, bake it for 11 - 12 minutes.
Hands down best chocolate chip cookies ever.
Tweak your recipe as follows and then get back to me.
1 c. brown sugar
1/2 c. sugar
1 egg and 1 egg yolk
Add the salt and baking powder to the flour and then add to the sugar mixture. When cosistent add 1 1/2 c. chocolate chips or 1 c. CC and 1/2 c. Pecans. Stir in with spoon.
Roll into golf ball size portions and tear apart. Put back together with rough edge facing up before placing on cookie sheet.
Bake at 325 for 8 minutes on top rack then move to bottom rack for 7 minutes. I usually have two cookie sheets going and just switch racks with them.
This is where I got my recipe and they really are THICK and CHEWY! http://heatherhomemade.com/2012/07/thick-chewy-chocolate-chip-cookies/