Ingredients
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1 cup butter (brought to room temperature)
2 large eggs (brought to room temperature)
1 teaspoon pure vanilla extract (I like Mexican Vanilla, more of a pure taste)
1/3 cup granulated sugar
1/3 cup brown sugar (light or dark)
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups all-purpose flour
2 cups chocolate chips (normally 1- 16 oz. bag)
Preparation
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Pre-heat oven to 375.
In a large bowl, cream butter and then add sugars and vanilla until smooth and creamy.
In another large bowl add together Flour, salt and baking sode and combine.
Add eggs to butter bowl and mix until combine. Do not over mix.
Gradually add flour mix to butter bowl, about 3/4 of a cup at a time. Do not over mix, mix until just combined.
Add chocolate chips.
Drop small spoonfuls onto non stick baking sheets or baking sheets with silpat mats. Silpat will help them stay chewy vs crunchy (because we like 'em chewy).
Bake 9-11 minutes.
After cooling for 2 minutes, transfer cookies onto wire racks for 10-15 minutes until cooled completely.
Transfer to favorite cookie jar
To make Ice Cream Cookies:
If you add a scoop of your favorite Vanilla Ice Cream between 2 cookies and roll in jimmes - also known as chocolate sprinkes for you non-New England-ers you will have the worlds best Ice Cream Cookies EVAH!
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