Classic Chocolate Chip Cookies

I posted on Instagram about how I made cookies just for fun with my kids. I always make two batches and put them in a container in the fridge. This way I can make a few to enjoy and save the rest for later or to share with friends. If I don’t use all of the dough in one week I can easily freeze it.

Preheat: 375 degrees

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (I use half butter and half shortening to help prevent flat cookies)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips (we use NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels )

How To:

In a separate bowl combine flour, baking soda and salt in small bowl. In your mixer’s bowl beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets (I line my baking sheet with parchment paper so there’s less mess to clean up).

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes (because they will continue to cook a little); remove to wire racks to cool completely.

**Cookie dough may be stored in the refrigerator for up to 1 week or in the freezer for up to 8 weeks.