Ingredients
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1 1/2 cups butter (three sticks) or 1 1/2 cups margarine, softened (three sticks)
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1 1/4 cups granulated sugar
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1 1/4 cups packed brown sugar
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1 tablespoon vanilla
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2 large eggs
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3 3/4 cups Gold Medal all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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1 (24 ounce) package semi-sweet chocolate chips (4 cups)
Instructions
- Heat oven to 350°.
- Mix butter, sugars, vanilla and eggs in a large bowl.
- Mix together, and stir in, flour, baking soda and salt.
- Stir in chocolate chips.
- Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 12-15 minutes or until lightly browned.
- Cool slightly; remove from cookie sheet.
- Cool on a wire rack.
- Just a note: I noticed that flat vented cookie sheets work best for even baking. I used dark coated, side-edged cookie sheets on some of the batches and was disappointed because the bottoms of the cookies baked faster than the top. I would think in that case, that lowering the temperature and keeping a good 'eye' on them would help if that is the kind of pans you have as well. ;) PS. The cookies in the photo were baked using flat, no-sided, vented cookie sheets.