kay's StoryAnother best recipe from EVERYDAY FOOD September 2006. Everyone who tastes these comments on how good they are! I generally double this and try to keep them around for a couple days. They go fast!
all purpose flour
1 1/2 tsp
2 sticks unsalted butter at room temperature
Find more recipes at goboldwithbutter.com
packed brown sugar
12 ounces chocolate chips
1Preheat the oven to 375 degrees.
In a medium bowl whisk together the flour, soda and salt. set aside.
2In a large bowl with an electric mixer, beat the butter and sugar light and fluffy. Add eggs one at a time beating well after each one. Mix in the vanilla.
3Drop 1/4 cup mounds of dough onto the ungreased baking sheets. At least 4 inches apart and away from the edges. You can fit about 4 cookies on a sheet. Baking 2 sheets at a time about 4 sheets total.
4Bake until just golden-15-18 minutes. Rotate the sheets front to back when half done baking.
5Cool 1 or 2 minutes on the baking sheets, then transfer to racks to cool completely.
Store in an airtight container up to 2 days. These freeze well too.