2 1/4 cups flour
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
1 tsp vanilla
2 cups semisweet chocolate chips (or a mix of semisweet, milk chocolate, white, and peanut butter chips, or whatever combination you like, as long as you have a total of 2 cups)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Stir together flour, baking soda and salt. Set aside. Place butter and both sugars in a large bowl and cream well with mixer. Add eggs and vanilla and continue to beat till well mixed. On low speed, blend in the flour mix till thoroughly incorporated. Stir in chocolate chips by hand. Using a tablespoon, place mounds of batter on cookie sheets, 2 inches apart. Bake till golden brown, about 12 minutes. Makes about 4 dozen.
Note: I also like to use a mixture of mint chocolate chips and regular: wonderful!
Note 2: I prefer these in bar form. They’re thicker and softer and delicious. Just place the dough in a buttered jelly roll pan, smooth it out with a spatula. Bake at 375 degrees for 20 minutes. Cool in pan, then cut into bars.