I will defend my chocolate chip cookie recipe against any that would like to apply.
It includes a pound of butter. Oh, yeah, Martha. I can take you. And your daughter.
In a mixer, cream together and beat five minutes: one pound of butter at room temperature (evil, evil, evil), 1 1/2 C granulated sugar, 2 C brown sugar.
Add and mix: 3 eggs and four teaspoons vanilla.
Mix in a separate bowl, whisk, then add slowly to above: 1 1/2 tsp salt, 1 1/2 tsp baking soda, 1 bag Ghirhardelli semi sweet chocolate chips, 6 cups flour (when you measure, first lighten the flour Barefoot Contessa style by scooping it a few times and then dumping back into the flour bin before you take what you need.)
Scoop rounded teaspoons onto baking sheet, and bake at 350 degrees for 8-10 minutes. I use a medium ice cream scoop, which makes bigger cookies, and bake them for 11 min. When they’re just barely starting to brown around the edges, pull them out. They will seem underdone. Just you wait.
When they’re cool, eat one, send me notes of worship, and then pass them around to all your friends to save yourself. (I’ve been known to eat them at midnight, and then 2 a.m., and then 2:30 a.m., and then 4 a.m. — you see the trouble.)