1/2 lb Butter (2 sticks)

  1 1/2 c  Dark brown sugar

      2    Eggs

      2 t  Vanilla extract

  2 1/2 c  Flour, all-purpose

      1 t  Baking soda

      1 lb Chocolate chips

  Preheat oven to 375 degrees F.  Cream butter and sugar in a mixing bowl
  until creamy. Spend some time and make sure it is well mixed. Add eggs and
  vanilla and mix well. Add flour and soda, again mixing well. Add chocolate
  chips. If it doesn't look like enough, then add some more.
  Make big, thick cookies, big enough so that you get only 2 dozen of them
  out of this recipe. Put them on a lightly-greased baking sheet. Put the
  cookies in the oven, close the door quickly, and turn the heat down to 350
  degrees F. Bake for 10 minutes.
  NOTES:
  *  Rich, thick, crunchy chocolate chip cookies.  Yield:  makes 2 dozen.
  *  The use of real ingredients instead of imitation ingredients cannot be
  overemphasized.  Chocolate-flavored chips, margarine, vanilla flavoring and
  other such atrocities will completely destroy this recipe.  I use Challenge
  butter and Ghirardelli chocolate.
  : Difficulty:  easy if you have a machine that can cream sugar and butter,
  moderate otherwise.
  : Time:  10 minutes preparation, 10 minutes cooking, 10 minutes cooling.
  : Precision:  measure the ingredients.
  : Steve Bjork (the Atomic Penguin)
  : Stanford University, Computer Science Department
  : Bjork@SCORE.STANFORD.EDU
  : Copyright (C) 1986 USENET Community Trust