Nothing fancy going on here (despite the plate). These cookies are lovely, but get stale after four or five days. Hopefully, yours won’t linger that long. These guys are BIG. Granted, I used 2 tbsp per cookie, but they spread. I was able to work in batches of six, but I cranked out 20 instances of yummy goodness.

Here’s what went down…

Ingredients

• 1 1/2 sticks of Butter (softened)
• 1/2 cup Sugar
• 1 cup Brown Sugar
• 2 Eggs
• 1 tbsp Vanilla Extract
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 cups All-Purpose Flour
• 2 cups Semi-Sweet Chocolate Chips

Process

Preheat oven to 375 degrees.

I’m too lazy to wait for Butter to soften. Instead, I cubed it up and tossed it into a mixing bowl. With an electric mixer combine the Butter with Sugar and Brown Sugar.

Next add Eggs and Vanilla. Blend. Add Baking Soda and Salt. Slowly add the Flour. I mixed it in three batches. With a silicone spatula, fold in the Chocolate Chips.

I used an ice cream scoop (2 tbsp) and dropped it onto a parchment lined baking sheet. Bake for 11-12 minutes.

Enjoy!