This is my basic Chocolate Chip Cookie recipe.  The goal is a cookie that has some body to it, that does not fall completely flat (cookies should be thinker than the chips ;) ).

Using a small scoop, this recipe should yield around two and a half to three dozen two and half inch cookies.

For the dry goods:

3 1/3 cups all purpose flour

1/2 teaspoon salt

1  teaspoon baking powder ( a little bulgy )

1 teaspoon bakng soda

In a bowl I combine all the dry goods and whisk them together to blend (some people sift them together but a whisk seems to go a good job for my with a lot less effort).

For the wet goods:

2 sticks butter

1 1/3 cup brown sugar

1 cup white sugar

2 large eggs

2 tablespoons vanilla (I like vanilla, you might cut this down)

4 tablespoons either buttermilk or heavy cream

First I cream together the brown and white sugar with the butter in a good mixer until it is light and fluffy.

Next, I add the eggs, vanilla and buttermilk or heavy cream and continue to mix until fluffy again.

Next, slowly mix in the dry goods about a half a cup at a time and all mixed

Finally add about 12 oz of milk or semi-sweet chocolate chips.

Using a small cookie scoop (you can pick one up at the store for just a couple dollars), on a half sheet tray, spoon out a dozen cookies.

Bake at 350 degrees for 11 minutes (this is the time it takes on my non-convection oven to just slightly turn a few spots on the top to a very light brown.)

This works as a nice base cookie.  You can add things like cinnamon and nutmeg or a little almond extract for a change of pace.  This can also make a nice raisin cookie if you swap out the chocolate  chips for a couple cups of raisins.