For a chewy, "no burned bottom" chocolate chip cookie, I turn the oven off when I insert the cookie sheet. This prevents the cookie sheet from overheating and giving the cookies an occasional "hot foot." If you're such a traditionalist that you have to leave the oven on, I'll give alternative baking instructions at the end.
Makes 25 cookies.
14 tablespoons butter (I use real butter)
1 1/2 cups brown sugar (not packed)
1 cup white sugar
1 teaspoon baking powder
2 teaspoons vanilla (I use real vanilla, not artificial)
2 1/2 cups all purpose (not self rising) flour
6 ounces milk chocolate chips
6 ounces semi-sweet chocolate chips
Take 14 tablespoons of butter (that's 1 3/4 sticks in U.S.), remove the label, and put in a microwave oven on "defrost" for about two minutes.
At this time, preheat your oven to 395 degrees F.
The butter should be soft and look like this.
Put brown sugar, white sugar, egg, soft butter, and baking powder in bowl. Add vanilla, but not where it will touch the baking powder (you know the old adage, keep your powder dry).
Add chocolate chips and mix.
Add flour and mix. This will be very stiff and dry--I've burned out and stripped the gears on many a cheap hand mixer. I now use a KitchenAid portable, and it has held up for years.
Do not grease the cookie sheet--this recipe has automatic greasing and artery clogging features. Use a two tablespoon scoop to plop the dough on your favorite cookie sheet.
Now, you have to forget what your mother told you. Your oven should be 395 degrees. Turn the oven off. Quickly place the cookie sheet inside. Set the timer for 20 minutes.
Your cookies should come out chewy without a hint of burned bottoms.
Preheat the oven back to 395 degrees before you insert the next batch.
If you just have to do things the old fashioned way, preheat the oven to 325 degrees and bake the cookies for 13 minutes.