This is not a test. This is experience cooking.

No testing of a recipe this time.  I am making my version of chocolate chip cookies.  I've been making them for 43 years, so this is all about experience.  I'm making a double batch.  One batch for us, and the other to take to my nephew Tres and his family.  We are taking them dinner.
Tres is an Air Force pilot and just transferred to Travis Air Force Base.  We are thrilled he and his family are so close to the Bay Area for a couple of reasons.  First because we enjoy being with them.  Second, his Mother and Dad (my brother) will be out here a lot to visit their grand children. I will get to see my brother and his wife a lot more now.  YAY!  Oh, Tres and Casey we love you too.

The batter is mixed.  The flour has flown all over the counter.  Yes, I did use the collar and pour spout.  Flour still flies everywhere.

We don't mess around when we buy chocolate chips.  Check out the size of the package.  We are Costco people and bought the huge 72 oz bag. 

The chocolate chips have been added.

I gave the chocolate chips a hand stir so that the beater didn't break them.

Ready to go in the oven.  They are on parchment paper so they don't stick and clean up is easier.

First two pans cooling.  My kitchen smell like heaven!

This is a little present for Marty.  He loves the raw dough, as I do.  I called him at work and told him to work from home today so he could eat the raw dough.  Unfortunately he couldn't come home.  So I saved the beater and the spatula in a Ziploc bag.  This is waiting in the refrigerator for him.

The cookies are very good if I do say so myself.  The cook always gets the broken cookies.  And I somehow manage to always break a couple.  Yummy, warm cookies and milk.

The recipe you ask.  I take the recipe from the Nestle's chocolate chip package, then I raise the white and brown sugar each to a full cup.  The vanilla is almost doubled.  I use half the salt they call for, but use salted butter.  When I cream the butter and sugar, I cream the crap out of it.  I can't really write the recipe down.  The creamed sugar has a certain look and I know when to stop. I put the dough on the hot pans as soon as the cooked cookies are taken off.  And the cookies don't rest on the cookie sheet. They are taken off and cooling on the table.  We like flat chewy cookies.  And all this together gives us just what we like.