When I had a hankering to bake today, I turned to the simple but trusty chocolate chip cookie.  Now I realize that my next statement might be seen as chocolate blasphemy, but I'm not one of those people that sees chocolate and drops into a fit of ecstasy.  I can enjoy it every now and then, but my first choice for something sweet would be fruit related.  Since my husband doesn't care for fruity desserts, I usually make something with chocolate or peanut butter for him.  Chocolate chip cookies are a safe bet, and the way he likes them is not the norm.  

When most people think of the perfect chocolate chip cookie, they see a soft, chewy cookie with maybe even a gooey center.  My husband likes them firm and crispy.  Most recipes I've come across do not satisfy his definition of a good cookie, until I came across this recipe that gets nice and crispy around the edges, but stays just a little soft in the center.  Cook it a few minutes longer and you have a good crisp cookie all the way through.

Crispy Chocolate Chip Cookies

2 sticks of unsalted butter, melted

3/4 cups packed brown sugar

3/4 cups sugar

2 large eggs

1 tsp pure vanilla extract

2 1/2 cups all-purpose flour

1 tsp baking soda

2 cups semi-sweet chocolate chips

1 cup chopped walnuts (optional)

Preheat oven to 375F.  In a mixing bowl, combine the sugars and melted butter, and mix until combined.  Add the eggs, one at a time, followed by the vanilla.  Add 1 cup of the flour, and the baking soda, stirring until well combined.  Add the second cup of flour, mixing well.  Stir in the remaining 1/2 cup of flour.  Stir in the chocolate chips and if using, the walnuts.

Place the cookies by heaping spoonfuls (I used an ice cream scoop for big cookies), onto a greased cookie sheet or one lined with parchment paper.  Bake for 10-12 minutes for a crisp cookie, or 8-10 minutes for a softer cookie.  Let cool on a wire rack.  Enjoy!

(adapted from Proceed with Caution)