Hi..this is Shannon posting the recipe for Sheena. It is a recipe I have had for years but I recently started making a few changes because I had the same problems as Sheena. When the cookies spread too much, people would tell me to add more flour but then they were crunchy or hard. Ewww! :) So I experimented and this is what I have come up with.
Chocolate Chip Cookies
1 cup butter, softened not melted (I only use real butter)
3/4 cup sugar
3/4 cup brown sugar
1-2 tsp vanilla
1 tsp salt
3 tsp baking soda
3 cups flour
1-2 cup chocolate chips or M&Ms (my kids love cookie dough but dont like baked cookies with too many chocolate chips so I usually only use 1 cup not 2 of ch. chips)
Cream the butter and sugars together. Mix in the eggs, one at a time. Add the vanilla. Add 1/2 cup flour, the salt and the baking soda. Mix well and then add the rest of the flour slowly. (I usually add 1/2 cup -1 cup at a time.) Add chocolate chips.
Bake at 325 for hmmm..I cant remember about 10-12 minutes I believe. I set the timer for 10 minutes and then watch them closely after that.
A few tips: dont overmix the batter. Don't melt the butter use softened butter. If you are in a hurry and only have cold butter you can place the butter on a plate and slice into 1/4" pieces. Microwave on the lowest power setting for a few seconds at a time until softened. You may be able to use less flour..I kind of think that altitude may affect how they bake so if you are at a different altitude you could try more or less flour. We live at about 4500 feet altitude.
I hope you enjoy!