My mom passed away in 2003, and I’m reminded of her everyday…in the small things, things I do around the house, as a wife and mother.  She wasn’t the greatest cook, but she was a wonderful baker and made the best chocolate chip cookies.  I was never able to get mine to taste like hers, I don’t know if it was my oven or what…until recently when I remembered that she liked to use bread flour.

Here is my recipe that has adapted over the years…initially that generic recipe from the back of chocolate chip bags.  It has evolved into my favorite cookie, just like my moms.  Its slightly thicker and crisp on the edges and soft and moist in the middle.
 
Notes:
 
I use bread flour in place of all purpose, and salted butter, because it tastes great a little more salty. And I usually mix semi sweet chocolate and bittersweet chocolate chips.

Preheat oven to 375
 
Ingredients

 
2 ¼ c. bread flour
1 ½ tsp salt
1 tsp baking soda
½ c. granulated sugar
1 c. brown sugar
1 c. salted butter (2 sticks) (room temperature)
1 ½ tsp vanilla
2 eggs (room temperature)
2 c. chocolate chips

 
Instructions
 
1. In small bowl combine flour, salt and baking soda. Set aside.

2. In large bowl cream butter, softened, sugar and brown sugar until smooth. Add vanilla and eggs. Mix until fluffy.

3.  Combine dry ingredients into wet ingredients until incorporated.

4. Stir in chocolate chips

5. Drop by rounded tablespoon onto prepared cookie sheet.  I like the silicon mats. Chill in the fridge for a few minutes on the sheet.

6. Bake at 375 for 8-10 minutes or until golden brown.

7. Cool for a few minutes then transfer to wire rack.

8. Enjoy!
 
The last time that I made these, my oven wasn’t working properly and wasn’t getting up to temperature; it was wavering between 300 and 350 degrees, so I baked them 15-20 minutes and they came out great anyway! (featured in photo)