I don't need much of a description for these cookies, as I said, they are a classic. But I will tell you to make sure you enjoy these warm out of the oven with a glass of milk or some Bailey's on the rocks like we did ; )
Makes 30 Cookies
½ cup (1 stick) unsalted butter *See note below*
¾ cup dark brown sugar
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semisweet chocolate chips
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon salt
*Note: If you like your cookies to be a bit smaller and crunchier, similar to Chips Ahoy cookies, use less butter than the recipe calls for (about half a stick) and make into smaller balls of dough. I prefer a softer cookie, but Chris likes them this way so that’s how I have made them here.
Preheat oven to 375 degrees. Put the butter in a microwave safe bowl, cover and microwave about 30 seconds until melted. Cool slightly. Whisk the sugars, butter, eggs, and vanilla in a large bowl.
Whisk the flour, baking soda, and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon (don’t over mix!) Stir in the chocolate chips.
Scoop tablespoons of dough onto the baking sheets.
Space the cookies about 2 inches apart. Bake until golden, but still soft in the center, for 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies to rack to cool.
Recipe Adapted from Food Network Kitchens