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I think I’ve found it – the holy grail of chocolate chip cookie recipes. It’s soft, chewy and a little fluffy. I started with the Sunset magazine recipe, and messed with it a little (because I just can’t leave well enough alone). These are fab, easy and sooooo yummy. I think it’s the absence of the white sugar that gives them their chewy yumminess. But hey, that’s my opinion. 
Note: You can certainly use all-purpose flour for all of the flour (2 1/2 cups total). Also, play with peanut butter chips, white chocolate chips or whatever suits you!
Now for that recipe…
Holy Grail Chocolate Chip Cookies
Ingredients
1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1/2 cup dark chocolate, chopped
Preparation
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and chopped chocolate.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered (or parchment/silpat lined) 12- by 15-inch baking sheets.
4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), about 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
(Adapted from Sunset, NOVEMBER 2003)
