We don’t often say this, but we swear by the chocolate chip recipe from the Wondra flour box. First introduced to us by our cousin, they are the BEST chocolate chip cookies you will ever taste. Wondra, instead of traditional flour, is the key component to their success. They are moist in the middle, crispy around the edges, and downright delectable. A cold glass of milk to wash down is optional, but preferred.
Preheat oven to 375. Beat sugars and butter about five minutes until fluffy. Beat in vanilla and eggs. Add flour, baking soda, and salt on low speed. Combine thoroughly. Fold in chocolate chips. Drop ¼ cupfuls about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 7-11 minutes or until edges are light brown and middles still soft (we prefer between 7-8 minutes). Cool 3-4 minutes before removing from cookie sheet.
High Altitude Directions (3500 to 6500 feet): Decrease baking soda to ½ t and add a couple minutes to baking time.