Tomhouse Cookies

My variation on the standard 'tollhouse':

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 c (2 sticks) unsalted butter, melted
3/4 c granulated [white] sugar
3/4 c packed brown sugar
1 1/2 tbsp warm water (or milk)
2 tsp vanilla extract (must be real vanilla!)
2 eggs
2 c (12-ounce package) chocolate chips (I like the 'chunks')

Preheat oven to 425 degrees F.

Mix flour, baking soda and salt in a bowl. I the mixer's bowl, beat butter, granulated sugar, brown sugar and vanilla.  Add eggs and water to the mixer and beat well.  Add in the flour mixture gradually.  Stir in chocolate (this is best by hand).  Place 1.5" balls of dough on ungreased cookie sheet (cooling the dough down first helps here).

Bake for 6 to 8 minutes or until golden brown. Watch them carefully, because we are browning the outside of each cookie, while leaving the center a bit gooey.  Let them sit on the cookie sheet a minute or two to firm up, then move to wire rack to cool.