Here is Sol's recipe.

Brown Sugar Chocolate Chip Cookies - Sol

2½ cups AP flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
½ cup chopped walnuts, optional

Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chips and nuts. Drop by tablespoons onto sheet pan and bake in a 350°F oven, for 12-15 minutes.

David

Excellent! Thank you!

And here's the recipe Ann uses. It's from Jacques Torres and I can vouch for it also. Great recipe.

Here is a link that might be useful: Jacques Torres cc cookies

Posting here so I can clip it.

Chocolate Chip Cookies
Published: July 9, 2008

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Good luck, Barnmom! I am looking forward to seeing the pictures of your beautiful chocolate chip cookies! Al

I found this intriguing one during my search. Posted by the other Eileen on the recipe exchange.

Double Tree Hotel Choc Chip Cookies

Posted by eileenlaunonen (My Page) on Thu, Nov 29, 07 at 8:37

2 sticks butter room temp,
3/4 cup brown sugar,
3/4 sugar,
1/2 cup ground rolled oats,
2-1/4 cup flour,
1-1/2 tsp baking soda,
1 tsp salt,1/4 tsp cinnamon,
1-1/2 tablespoons Vanilla,
1/2 tsp fresh lemon juice,
2 eggs,
3 cups semi sweet choc chips,
1-1/2 cups chopped walnuts (optional)

PREHEAT OVEN 350

Cream butter and sugar, add vanilla lemon juice and eggs. Combine flour,baking soda, salt, cinnamon together.

Slowly incorporate dry into wet once combine add nuts and chips. Put a heaping scoop on cookie tray 2" apart and cook approx 20-25 minutes (takes me 16 minutes convection) Transfer onto a cooling rack.

Airtight container is best for storage. YIELDS 3 DOZEN

Eileen, I use Sol's recipe and always reduce the sugar to 1.5 cups..works just fine..I often mess with the flour blend..The current batch in the cookie jar is all AP but with the 1/2 c less brown sugar.

You're welcome Eileen. : )

I made those Double Tree cookies years ago. Not to bad IMHO. I've enjoyed at the hotels over the years while traveling and working trade shows for work.

David