I have a few notes on the recipe. First, she calls for salted butter, which I don't have on hand. I intended to add a little more salt to compensate, but I forgot. Speaking of salt, I was supposed to use sea salt, and I forgot, but coarse kosher salt probably did just fine to provide larger grains. I saw a discrepancy between her weight and volume measurements: I use King Arthur Flour's measurements of 4.25 ounces = 1 cup flour and 6 ounces = 1 cup chocolate. Alice uses 4 ounces = 1 cup flour and 8 ounces = 1 cup chocolate. I used the weight measurements she provided. I used a mix of about 65% chocolate chips and 35% dark chocolate mini chunks, just for fun. My oven is really inexact, so I aimed for 350F and didn't worry about getting up to 360F. I also baked the cookies a little less long than the recipe called for; in general, baking times are just an estimate, and they're done when they're done.
Here's the recipe:
Alice's Chocolate Chip Cookies
(Makes about 4 dozen 2" cookies)
1 cup (2 sticks) salted butter
1/2 cup (3 1/2 ounces) sugar
1 1/2 cups (10 1/2 ounces) brown sugar
2 teaspoons vanilla
12 ounces (just under 3 cups) flour
1 teaspoon small/medium grind sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
16 ounces chocolate chips
Preheat oven to 350F. Cream butter and sugars until they are light and fluffy, about 5 minutes on medium speed. (It was really light after 5 minutes, which made the dough really creamy.) Add eggs and vanilla and beat for 2 more minutes. Add flour, salt, baking soda, and baking powder, and mix until fully incorporated. Stir in chocolate chips.
Scoop cookie dough onto baking sheets lined with silpats or parchment paper. Bake 10-12 minutes or until light golden brown. I don't like to let them get too dark. Let them cool on the cookie sheet for two or three minutes before removing to a wire rack to cool completely.