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Published July 8, 2009 @ 11:23 by Tania in Recipes

Years ago, in what seems like a past life, I worked in advertising. There was this lovely woman in Media, who recognized me as a fellow foodie, and gave me the most amazing chocolate chip cookie recipe for Christmas.

I've used that recipe a few dozen times since then. They make really amazing soft and chewy cookies. Unfortunately, I've noticed that my recipe card is fading, and knowing me, it will fade before I get the chance to rewrite it, thus losing the recipe forever.

Last week I went to Canadian Tire to buy new cookie sheets. I picked up the aluminum sheet that I normally use for cookies, and two Baker's Secret cookie sheets because they were on sale and I needed one for frozen chicken fingers.

As I peeled away the cardboard, I noticed a cookie recipe on the back of the Baker's Secret packaging - MY chocolate chip cookie recipe!!!

Of course, Julie, the wonderful woman in Media, had made it her own by adding personal recommendations, but it was the same recipe.

So here it is for you to try... I swear it make the most delicious chocolate chip cookies if done right.

NOTE: I am going to give you Julie's recipe, the one that I got from her in December 1998; I am pretty sure that I can't give you the Baker's Secret version...

Preheat over to 325 F
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Mix in a medium bowl with a fork and set aside

1 cup unsalted butter, softened
3/4 white, granulated sugar
3/4 light brown sugar, packed
1 teaspoon vanilla extract

Mix with fork in large bowl

2 eggs

Beat with fork, and mix with butter and sugar

Add in flour mixture - continuing to mix with large fork

2 - 2 1/2 cups chocolate chips (mixture of pure semi-sweet and milk chocolate)

Add chocolate chips to batter. Fold in as many as possible. (If you like nuts, you can also add up to a cup of chopped nuts.)

Using an aluminum cookie sheet, use a teaspoon to drop.

Cook for 8-10 minutes, unlit golden brown. Remove with metal spatula to plate or cutting board to cool (as these are soft, they would break easily on a wire rack).

Makes approximately 5 dozen. Last about 3 - 4 days (assuming you don't eat them all before then). Can be frozen - though lay on cookie sheets to freeze, then place in container or bag.