I made these cookies last night and they were great. DH ate 4! They have a nice crispy texture on the outside and are chewy on the inside. Very good flavor. I used Penzey's double-strength vanilla. Check the cookies at about 10 minutes instead of 12.

Nielsen-Massey Chocolate Chip Cookies

1 1/2 c. butter, softened
1 1/4 c. white sugar
1 1/4 c. brown sugar
1 T. Nielsen-Massey Madagascar Bourbon Pure Vanilla
2 eggs
4 c. all-purpose flour
2 tsp. baking soda
1 3/4 tsp. salt
1 tsp. baking powder
1 tsp. cream of tartar
1-12 oz. pkg. semisweet chocolate chips. (2 c.)

Heat oven to 350 degrees. Mix butter, sugars, vanilla, and eggs in large bowl. Stir in flour, soda, salt, baking powder, and cream of tartar. Stir in chocolate chips.

Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly: remove from baking sheet. Cool on wire rack. Makes about 4 dozen crackly, chewy-crispy bakery-style cookies.