Sol's recipe is always a hit at home and at work.

Brown Sugar Chocolate Chip Cookies - Sol
2½ cups AP flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
½ cup chopped walnuts, optional

Whisk together the flour, baking soda and salt.
In a mixer, cream the butter and sugar until light.
Add the eggs, one at a time, beating well after each addition.
Add vanilla.
On low speed, add the flour mixture, and mix until barely blended.
Add chocolate chips and nuts.
Drop by tablespoons onto sheet pan and bake in a 350°F oven, for 12-15 minutes.

I make Sol's it's the only one I make now, unless I'm making a gluten free batch for me to nibble on..

However now, I make it with changing two things.
only using 2 cups of flour and adding 1/3 cup of almond meal.

I use them for white chocolate macadamia cookies too.

I do just like Sol's, but I use 1/2 white and 1/2 brown sugar.
But if you bake them too long they will be crispy...if you like chewey cookies, bake them less...it's really not the recipe it's the baker.
Linda C

Thanks all. That must be a fabulous recipe and I'm going to give it a try when Katie comes back to spend the night.

Beverly

The 2 cups of brown sugar give it a "caramelly" flavor...If you don't want to try that "option" of flavor, by all means use half white half brown..

But everyone I've shared the Brown Sugar ones with..seems to like them better then ones made 1/2 n 1/2..especially Tollhouse~ish recipe...

Thanks Terri. I think I would prefer the "caramelly" flavor and will try it that way first.

Beverly

I got this one of the Food Network site and have been using it ever since. My husband (who always ends up with flat cookies) even gets great chewy cookies. It really is a great recipe for kids since the butter is melted. It makes it very easy to put together (hard to mess up!).

Chocolate Chip Cookies

From Food Network Kitchens How to Boil Water, Meredith, 2006
This is such an easy chocolate chip cookie. No special equipment, no creaming--a perfect cookie to do with kids.

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

1/2 cup chopped walnuts

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.