I had to try out this recipe since my cookies never come out right. I have to say...Amazing cookies!
Just AMAZING! Only thing is the cookies didn't wield 40. I guess its all in the person who makes them correct?

I got 36 cookies out of this recipe. Also, you really need to dunk these in milk. Its the perfect happy ending.

Tate's Chocolate Chip Cookies:

YIELD: About 40 cookies

• 2 cups unbleached, all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) lightly salted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar, firmly packed
• 1 teaspoon water
• 1 teaspoon pure vanilla extract
• 2 large eggs, beaten
• 2 cups semisweet chocolate chips
  

Preheat the oven to 350º.

Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for eight minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.