I love warm chocolate chip cookies with a glass of milk! These cookies are the best - they are soft (as long as you don't overcook them) and gooey and very good. They are very close to the original Toll House cookie recipe, just a little extra flour. 2 ¾ cup flour 1 tsp baking soda 1 tsp salt 1 cup butter ¾ cup sugar ¾ cup brown sugar 1 tsp vanilla 2 eggs 1 package chocolate chips
Preheat oven to 350. Combine flour, baking soda and salt in a small bowl. Set aside.
Combine butter, sugar, brown sugar and vanilla. Beat until creamy then add the eggs and beat until combined.
Add flour mixture in two batches, beating after each addition. Add chocolate chips and stir to combine. You could also add a cup of nuts if you are so inclined.
Drop by heaping teaspoonfuls on greased baking sheets. Bake for 10-12 minutes. Let cool on wire rack.
Note: The dough freezes very well. Just roll into a log and wrap in plastic. When you are ready to cook them, give them about 10 minutes to soften and then slice into cookies and bake (they might need a bit longer to cook).