chocolate chip cookies are not always boring

I never crave chocolate chip cookies the same way I do with other iconic desserts like pumpkin pie or cheesecake. But my mom never made them...she made shortbread drizzled with chocolate, crunchy chocolate noodles, thumbprint cookies... but never ole' chocolate chip. A short while ago, I found myself randomly thinking about the cookies made by my childhood friend's mother... the ONLY chocolate chip cookies I ever really cared for-- thin and crispy on the edges but chewy in the middle. So I got in touch with her via facebook (of course) and was able to get a hold of the recipe. Mmm... just like somebody-else's-mom used to make!

1/2 pound (2 sticks) sweet butter, softened
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semisweet chocolate chips

1. Preheat the oven to 325 for giant cookies; 350 for regular cookies. Grease a cookie sheet.
2. Cream butter and both sugars together until light and fluffy. Add eggs and vanilla and mix well.
3. Sift dry ingredients together and stir in, mixing thoroughly. Add chocolate chips to batter, and form cookies according to method for giant cookies. (Drop averaged sized cookie on sheet, wet hand with water, and SPLAT the dough ball out into a 5-inch round.)
4. Bake on the prepared cookie sheet, on the middle rack, for 15-17 minutes for giant cookies; 8 to 10 minutes for regular cookies (note: my regular cookies actually took about 11 minutes to achieve the right crispy / chewy ratio). Remove from oven while centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring cookies to a rack to cool completely.

(bonus cookie porn)