These are my idea of a great chocolate-chip cookie crisp, buttery, and very chocolaty. You had better hide some of these if you don’t want them all eaten in one sitting.

MAKES 4 TO 5 DOZEN

2 cups (12 ounces) semisweet chocolate chips

1 cup (2 sticks) butter, softened

ВЅ cup white sugar

ВЅ cup firmly packed light brown sugar

1 teaspoon vanilla extract

2Вј cups unbleached white flour

Вј teaspoon baking soda

  1. Preheat the oven to 350В°F. In a double boiler melt 1 cup of the chocolate chips. Set aside to cool slightly.
  2. In a large bowl cream the butter with both sugars until smooth and fluffy. (Use an electric beater.) Beat in the melted chocolate and vanilla until well blended.
  3. Beat in 1 cup of the flour and the baking soda until blended. Beat in the remaining flour; you might have to do it by hand at this point. Stir in the remaining chocolate chips until well mixed.
  4. To get nicely shaped cookies drop by teaspoonfuls onto an ungreased cookie sheet about 2 inches apart from each other, and use the teaspoon to push the edges into a circle.
  5. Bake for 15 to 17 minutes. Do not let burn. Let the cookies sit on the cookie sheet for a minute before removing. Cool on a wire rack. When thoroughly cooled store in a covered tin.