I used to suck at making cookies.  I could whip out a delicious pie, a dozen or more adorable and scrumptious cupcakes in any variety of flavors, but for whatever reason, my cookies always turned out burnt or raw.  Truly a shameful thing to admit for the daughter of a talented pastry chef.  But I was committed–I would not let myself be beat by the most basic of baking scenarios.  I WOULD bake a good cookie, eventually, so help me god…

There’s a bazillion different recipes for chocolate chip cookies out there, but I finally found the one that worked best for me, and learned to remove the pan from the oven at the right time–just as the little doughballs hit a golden brown, but still look slightly gooey and shiny with butter. (mmmm…butter…) So now I’m proud to say that I can bake a mean cookie: slightly crunchy around the edges and chewy in the middle–my favorite combination.

I’m in the mood to make a batch today, just because.  This recipe produces a fair amount of cookies, but don’t worry, I know how to share.  Go ahead and make your own, even if you’re a baking neophyte.  And if yours turn out like little hockey pucks or basically just warm cookie dough, it’s cool.  I feel your pain.  Keep at it and, even if you keep muffing up, your apartment will smell like burnt chocolate and sugar. I can certainly think of worse.

Chocolate Chip Cookies via Epicurious

makes about 28 large (4 1/2 inch) cookies

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

2 sticks (1 cup) unsalted butter, melted and cooled slightly

1 1/2 cups packed light brown sugar

1 cup granulated sugar

3 large eggs

1 1/2 teaspoons vanilla

2 1/2 cups semisweet chocolate chips (16 ounces)

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

*cooled cookies will keep in an airtight container at room temperature for 3 days.