Chocolate Chip Cookies Recipe Ingredients

3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter, softened
2 large eggs,beaten
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semisweet chocolate chips

Since not all of us can afford gourmet cookie delivery every time that we want cookies, I have provided instructions below. These instructions can be followed by a BEGINNER, or by folks who have baked 60 years or more.

Preheat oven to 375 degrees (190 degrees C. for you folks in foreign lands who do things the hard way!)
Center your oven racks so ya get even heat on top an’ bottom of these fantastic Chocolate Chip cookies.

Now, get out a big ol’ mixin’ bowl, an’ add the first five goodies…..granulated (white) sugar, brown sugar, butter, vanilla, and eggs you've whipped together BEFORE you drop ‘em in this mixture.
If ya wanna cheat, you can mix this part with an electric mixer on medium for 2 minutes, but I stir the dough up by hand with a big spoon until the stuff is smooth, and all mooshed together.
Ok, now mix, (in a separate bowl)…flour, baking soda, salt, (optional nuts of choice. No, I don’t mean the kids), and, of course, those yummy chocolate chips.
Then dump it all in with the wet goodies you stirred up before in the BIG bowl.
When you stir this in, you'll find out real quick, the dough gets heavy and stiff so this is when I call in ‘Mr. Muscle’, (my hubby) to help stir all ingredients together real good. It’s VERY IMPORTANT to get all the dry fixin’s completely mixed in with the wet.

Now, if you’re still with me, take a Tablespoon from the drawer, (no, not the one you set for dinner) the bigger one ya eat soup with. For heavens sake, listen up!
Ok, dip the spoon in the Chocolate Chip cookie dough, an’ when ya got a big, heapin’ mound a dough on the TABLESPOON, drop it on an ungreased cookie sheet. Ya don’t have to fret about smashin’ ‘em down…..As the dough warms in the oven, these little beauties will melt down to form perfect, round cookies. (Don’t ask me how this happens, just one a God’s little miracles, I guess).
Keep droppin’ those cookies about 2 inches apart onto the (I repeat) ungreased cookie sheet, (should be 3 cookies across the narrow part, and 4 cookies down the long sides an’ middle).
Stick ‘em in the PREHEATED oven for 10 to 12 minutes, or until they look light brown, (not dark brown or, too late….the bottoms are burned!) I thought you could cook?
Now, when ya pull ‘em from the oven, let the little buggers cool 2 minutes, (no more) before ya lift each one off the cookie sheet with a pancake turner, and onto a wire rack so you can used the sheet for the next batch, and also so they won’t keep cookin’ on that hot sheet if left to cool on it forever. Get it? Just common sense used here! (If ya have two or more cookie sheet like I do, you can get this job done a lot faster by havin’ a new sheet of Chocolate Chip cookies ready to go in the oven when you take out the ones that are done.)
Just keep repeatin’ this task ‘til the dough runs out, an’ you'll have 3 or 4 dozen cookies, dependin’ on the size of dough ya flopped on the cookie sheet.

RECIPE NOTE: You can freeze the dough if ya wanna bake ‘em later.

Just roll up each cookie (heaping tablespoon size) in a ball, an’ place on waxed paper lined cookie sheets in the freezer.
When they’re frozen hard, take ‘em outta the freezer, (well duh!) an’ put about twelve cookie balls each in a gallon size freezer bag, then, freeze ‘em again ‘til you’re ready to bake.
On baking day, just put those frozen cookie balls on the cookie sheet in the same arrangement I told ya when usin’ fresh dough. (No, I’m not repeatin’ myself again. Look it up in the original recipe above.)
Pop these round spheres in the oven, an’ raise the baking time by a couple minutes….. Remember, THEY’RE FROZEN? ) So, watch ‘em close.

Enjoy some good eatin’!!!