EXTRA GOOEY CHOCOLATE CHIP COOKIES
(like Millie's)

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 can brown sugar, packed
2 teaspoons vanilla
2 extra large eggs
2 packages (12 ounces each) chocolate chips

Preheat oven to 375 degrees F.

Combine flour, baking soda, and salt in a bowl, set aside.

Cream together butter, granulated sugar, brown sugar, and vanilla. Do not over-beat mixture. Add eggs one at a time, combining well after each addition. Gradually stir in flour mixture. Stir in chocolate chips, in 2 or 3 additions, mixing well. Drop by rounded tablespoon onto ungreased cookie sheets.

Bake for approximately 10 minutes, until lightly browned and centers have just set - they should look almost a bit underdone. Let stand for 10 to 15 minutes to cool before moving to wire racks to finish cooling.

Cookies will be more moist than from standard recipes, and will pull apart easily when very warm.

FOR BEST RESULTS:
Use real butter and real vanilla. The extra vanilla and eggs of at least extra large size are two of the keys to the rich flavor of these cookies. (In my area, eggs are sized up to jumbo, jumbo being one size larger than extra large).

Makes 36
Source: Ann Zachman