Adventures in Eating: The Very Best Chocolate Chip Cookies

Where has summer gone? Be­ing a busy mom of two means no time off. My days were full of swimming lessons and lemonade stands; summer school and pool parties; beach trips and barbeques. Not to mention a week long trip to Lake Arrowhead squeezed in. My son and daughters summer social calendar kept me very busy. And even though I never had the time to lounge on a chaise in the sun, I thoroughly enjoyed seeing and helping my children grow and learn this summer. They each ac­complished something great. My daughter learned how to walk, and my son learned how to swim.

Witnessing my children’s pride and joy in their achievements was definitely worth the hustle and bustle of the summer of 1991!

September brings a different type of hustle and bustle as vaca­tion time ends and school begins. To help ease your way into this busy month, treat yourself to a batch of chocolate chip cookies (better than Toll House or Mrs. Fields!). This recipe was given to me from a dear friend, Carrie Hill, who is famous by everyone who knows her for these cookies! When she’s not in the kitchen, she’s at Universal Studios doing all the window displays for the shops. Thanks Carrie!

The Very Best Chocolate Chip Cookies

2 cups brown sugar, lightly packed
1 1/2 cups granulated sugar
1 lb. sweet butter, softened
3 eggs
2 tablespoons plus 1 teaspoon vanilla
6 cups flour
1 1/2 teaspoons baking soda
1 3/4 teaspoons salt
2 large packages chocolate chips

Cream together sugars and but­ter until light. Add eggs and vanilla and beat well. Mix together flour, baking soda and salt. Add to butter mixture and beat until well com­bined. Stir in chocolate chips.

Drop batter by heaping table­spoons onto a baking sheet lined with wax paper. Bake at 375 de­grees for 10-12 minutes, or until just starting to brown (do not over­cook! Cookies will look under­done at first but will harden as they cool).

Makes about 4 dozen large cookies.

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