Wow. Amazing chocolate chip cookies!

A few years ago, the New York Times ran a trio of chocolate chip cookie recipes: Flat and Chewy, Thin and Crisp and Thick and Gooey. I was looking to make a delicious and simple dessert for a group of boys watching Sunday night football with us and wanted to try something other than the cakey cookie recipe that's our household standby. I adapted Amanda Hesser's Flat and Chewy recipe to the football watching boys' delight. They come out beautifully brown with a delicious crisp on the outside and a great chew (and melted chocolate, of course) on the inside.

A perfect way to enjoy these cookies is to keep the dough chilled in the refrigerator until you get a cookie craving. Then bake a sheet at a time. They are best warm, a few minutes out of the oven.

Flat-and-Chewy Chocolate-Chip Cookies

2 cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon kosher salt
8 ounces butter, softened
1 ½ cups packed light brown sugar
¼ cup sugar
2 large eggs
1 tablespoon vanilla extract
1 11.5 ounce bag of semi-sweet chocolate chips

1. Preheat the oven to 325 degrees. Line two baking sheets with Silpats or use non-stick baking sheets.

2. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. While mixer is going sift together the flour, baking soda and salt in a separate bowl. To the mixer, add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate. Chill the dough.

3. Roll 2 ½ -tablespoon lumps of dough into balls (or use a small ice cream sccop). Dough will spread -I recommend a max of 7 cookies per sheet. Chill the dough between batches. Bake until the edges are golden brown, 10 to 15 minutes. Let cool slightly on the baking sheet, then serve and enjoy! Makes 30 to 35 cookies.