|picture courtesy of Annie's Eats|
adapted from a friend's recipe
1 cup butter, at room temperature
1 1/2 cups brown sugar
1/2 cup white sugar
2 large eggs, at room temperature
1 Tbs. pure vanilla extract
2 3/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats (or you can use a plain old jelly roll pan)
Beat butter with electric mixer until creamy. Add the brown sugar and beat for 5 minutes on high speed until light and fluffy. Add the eggs, one at a time, beating for another minute after each addition. Add the vanilla and mix well.
Whisk together the dry ingredients. Add the dry ingredients to the creamed mixture in two or three additions, mixing on low speed just until the flour is incorporated. Stir in the chocolate chips using a silicone spatula or the mixer on low speed.
Using a small ice cream scoop or tablespoon, drop balls of dough onto the prepared baking sheets, leaving a few inches of room between them. Bake for 10-12 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring them to a cooling rack.
*my daughter used a rather large ice cream scoop and made bigger cookies, pressing the dough down so they were evenly spread.