1 c. sugar
1 c. light brown sugar, packed
2 t. vanilla
2 eggs*
3 c. SR flour
2 c. chocolate chips or chunks**
Preheat oven to 375. Line baking sheet with parchment paper. Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy. Add flour and stir until combined. Add chocolate chips. Mix well. Use a small cookie scoop or 2 T. dough to make cookie balls. Bake 8-10 minutes. Take out when they are are just barely starting to brown. Do Not Overbake! Rest on baking sheet for 2 minutes before removing to cooling rack. Makes 24-36 large cookies, depending on what size cookie you make.
*Tips: Bring butter and eggs to room temperature. The eggs will incorporate faster than cold eggs do. Cover and chill dough for 1 hour before putting on cookie sheets. It will bring more lift to the cookies.
**may also substitute white chocolate chips, butterscotch chips, pumpkin spice chips, etc...
If cookies come out uneven/not round, place a glass over them while they are still warm on the baking sheet and swirl the glass around. This will cause the cookies to become round.
1st picture: dough balls made with cookie scoop, 2nd picture: baked cookies, ready to eat!
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