Chocolate Chip Cookies

After 15+ years of making cookies from the same basic recipe, I have come up with a new kind of cookie. The inspiration is a brown sugar cookie from Joy the Baker. This new version uses no baking powder, so the cookies are flat and chewy instead of cake-like. They have the signature salty taste that I love in baked goods, thanks to salted butter and kosher salt. My family taste-testers approve of the change! One recipe makes 36 cookies, using a 2 Tbsp.-size scoop. My next goal: to incorporate oatmeal.

1 1/2 cups butter

2 1/2 cups brown sugar

1 Tbsp. vanilla

2 eggs

4 cups all-purpose flour

4 tsp. baking soda

1 tsp. salt

2 to 3 cups chocolate chips (depending on your preference)

1. Beat butter and brown sugar with electric mixer until light and fluffy. Beat in vanilla and eggs, 1 at a time, until thoroughly blended. Combine flour and next 2 ingredients; beat in to butter mixture until combined. Add in chocolate chips. Scoop dough out onto parchment paper-lined baking sheets.

2. Bake at 350° for 10 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.