Tamara,

Try this one - it probably isn't the right one, but it was all I could come up with.

The Practically Perfect Chocolate Chip Cookie

This recipe was developed by Consumer
Reports, known for their high standards. Here
are their prefacing remarks:

We wanted a cookie with a chewy interior,
crunchy edges, and well-blended flavor. Above
all, we wanted a cookie with a high overall
chocolate impact to give a sensuous rush to
the chocoholic. After much experimentation
and perhaps a few cumulative inches to
staffers' waistlines, we created a cookie
with all those assets. Our recipe makes 40
medium-sized cookies.

2-1/4 cups flour
1 level teaspoon baking soda
1 level teaspoon salt
3/4 cup each white and packed dark brown
sugar
2 sticks (1/2 pound) sweet butter, room
temperature
1 teaspoon vanilla extract
2 large eggs
12-ounce package Nestle semisweet chocolate
chips

1.Preheat oven to 375F;.
2.Mix the flour, baking soda and salt in a
bowl and set aside.
3.Use a stand-type electric mixer to mix the
two sugars briefly at low speed.
4.Add the butter in small gobbets, mixing
first at low speed and then at high. Beat the
mixture until it's pale, light, and very
fluffy.
5.Add the vanilla at the mixer's lowest
speed, then beat at high speed for a few
seconds.
6.Add the eggs, again at the lowest speed,
switching to high speed for the final second
or so. The eggs should be well beaten in, and
the mix should look creamed, not curdled.
7.Add the flour mixture, a half cup at a
time, mixing at low speed for about one
minute, then at high speed for a few seconds.
8.Scrape down the bowl's sides with a
spatula, add the chocolate chips, and mix at
low speed for about 10 seconds. If need be,
scrape the bowl's sides again and mix for a
few more seconds.
9.Put tablespoons of the mix on an ungreased
cookie sheet.
10.Bake until the cookies are pale golden
brown (nine minutes in an electric oven, 10
to 11 minutes in a gas one).
11.Remove and let cool on a rack.

Makes about 40 medium cookies.