After we mix a huge batch of cookie dough, we put a test cookie in the oven.  By the time all the raw cookie balls are scooped and wrapped – if you are a fast scooper – the war tester is ready to eat.  You can make your cookies smaller than we do at Deer Valley; just scoop the dough by teaspoons or tablespoons or use a miniature ice cream scoop.  Be on the watch, though: the smaller the cookie, the shorter the baking time.

• 1/2 pound (2 sticks) unsalted butter, softened

• 1 cup sugar

• 3/4 cup firmly packed brown sugar

• 2 eggs

• 1 1/4 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup semisweet chocolate morsels

Preheat oven to 325 degrees.  In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy.  Add the eggs and vanilla.  Mix well and scrape the sides and bottom of the bowl.  Sift together the flour, baking soda and salt.  Mix into the creamed butter, scraping again.  Stir in the chocolate morsels.

Line 3 large baking sheets with parchment paper or oil them lightly with canola oil.  Scoop the cookie dough into 12 large (1/3 cup) mounds, arranging them, 4 to a sheet, about 3 inches apart.  Bake until cookies are flat and very light golden brown, 20 to 25 minutes.

Makes 12 jumbo or 24 medium cookies.

High altitude: Reduce sugar to 3/4 cup.