This recipe makes about 6 dozen cookies (depending on how big they are, in my case I get about 4 dozen because I like my cookies big).
- 1 1/2 cups butter
- 1 1/4 cups granulated sugar
- 1 1/4 cup packed brown sugar
- 1 tbsp vanilla
- 2 eggs
- 4 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 24 oz semisweet chocolate chips (about 4 cups) REMEMBER THE CHOCOLATE RULE: THE BETTER QUALITY CHOCOLATE YOU USE, THE BETTER YOUR RESULTS!
- Heat oven to 350 degrees F.
- In a large bowl, beat butter, sugars, vanilla and eggs on medium until light and fluffy. Stir in flour, baking soda and salt. The dough will be stiff at this point.
- Stir in chocolate chips and mix thoroughly.
- On an ungreased cookie sheet, drop dough by spoonfuls ~2 inches apart.
- Bake 11-13 minutes, or until light brown but still soft in the middle. Cool for a minute or two and remove from cookie sheet onto cooling rack.
For nut lovers, you can add ~2 cups of coarsely chopped nuts in the cookie batter and follow directions above.
Because I can't eat 6 dozen cookies (or even 4 dozen large cookies) I freeze half of the dough in the shape of a log, wrapped in plastic wrap. This makes it easy to cut off a slice or two and bake them up whenever you are in the mood for fresh out of the oven cookies.