Ingredients:
2 sticks of butter (just slightly softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1.5 ts vanilla
2.5 cups flour
1 ts. baking soda (make sure your baking soda is new! Not older than 30 days.)
1 ts salt- (Plus extra for sprinkling on top of the dough if desired)
1 bag of chocolate chips (appx. 2 cups) – I LOVE the morsels that are half chocolate/half white chocolate. People always seem to love them too!
Directions
Preheat oven to 375.
Cream butter and sugars together with a paddle attachment. Add in eggs, one at a time
making sure to mix well after each addition. Add in vanilla.
In a separate bowl, sift together dry ingredients. OR, mix ingredients with a whisk, which is what I
usually do now. Who has the patience to sift!?
Add dry ingredients to the wet ingredients in small batches- about 1/2 cup at a time.
Then, mix in chocolate chips. Refrigerate dough for an hour. You don’t HAVE to do this step, but I think it makes a bit of a difference.
Then, spoon dough into normal sized mounds onto cookie sheet (sprinkle with salt if desired) and bake for appx. 8 minutes.
Notes:
Here’s the tricky part. If you have a regular cookie sheet, they bake for appx. 8 minutes, but
if you only have one of those flat, silver cookie sheets, then you’ll need to add a few mins. I
personally think they turn out better on regular cookie sheets. Take the cookies out when they are just browned on the edges and transfer to paper towels on your counter. They won’t seem all the way done yet, but will firm up once cooled and then will be crispy on the outside and soft in the middle! And they are TO DIE for when cold. I keep mine in the freezer.
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