High Altitude Chocolate Chip Cookies

Ever since moving to Utah I have not been able to get my cookies to come out anything but flat (and for the most part, hard).  I found this recipe today and had to try it out.  The cookies still came out a little on the flat side, but they were significantly better and softer than anything else I've managed to come up with.  They are delicious....so go ahead, Utahs, give it a try.

Toll House Style High Altitude Chocolate Chip Cookies

• 1 cup butter or margarine
• 1 cup white sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 1/2 cups all-purpose flour
• 1 cup semisweet chocolate chips

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.
3. Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.