This recipe produces flat and crisp chocolate chip cookies, different from their all white sugar counterpart that tends to be fluffier. They do spread a great deal on the pan while baking so be sure to remove them from the baking sheet when they are still pliable. If your cookies harden before you remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the cookies again.

• 2 sticks unsalted butter, at room temperature
• 1 1/2 cups packed light-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup bittersweet chocolate chips or chunks
• 1/2 cup semisweet chocolate chips or chunks

Preheat the oven to 375°F. Line two baking sheets with Silpat baking mats or parchment paper and set aside. Using an electric mixer, cream the butter until smooth. Add both sugars and beat until combined. Add the eggs in one at a time, beating well after each addition. Add the vanilla. Sift together the dry ingredients and slowly beat the sifted mixture into the wet mixture. Fold in the chocolate chips by hand.

Drop 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing the dough at least 2-inches apart to allow for spreading. Bake until golden, about 8 to 10 minutes. Remove the cookies from the baking sheets and allow the cookies to cool on racks.

Makes about 2 Dozen Cookies