My late wife Paula loved tea more than anything. She often invited friends to our house in the late afternoon for tea when, more often than not, she would bake her famous chocolate chip cookies. There was always some tea left over in the pot, but never any cookies. Her recipe was inspired by the original Toll House Cookie recipe, but her changes, particularly with much less flour, made them so much better.
¾ cup flour plus 2 tablespoons
½ teaspoon baking soda
½ teaspoon salt
1 stick salted butter softened at room temperature
¼ cup white sugar
½ cup brown sugar
½ teaspoon vanilla
1 cup semi-sweet chocolate chips
In a small bowl combine the flour, baking soda and salt.
In a separate large bowl, cream the butter, vanilla and sugars. Then thoroughly mix in the egg.
Gradually beat in the flour mixture. Stir in the chocolate chips.
Put the cookie dough in parchment paper and chill by freezing for an hour.
Preheat the oven to 375 degrees. Place tablespoon portions of cookie dough onto an ungreased cookie sheet. Bake on a middle oven rack for 9 minutes until golden brown.
Cool on a cookie rack and serve warm