yields about 24 dozen

8 oz softened butter

3/4 c sugar

3/4 c brown sugar, packed

1/2 t salt

1 t baking soda

2 eggs

1 1/2 t vanilla extract

2 3/4 c all purpose flour

2 c chocolate chips

1/2 c chocolate chips for chopping

Preheat oven to 350’. Cream together softened butter and sugars, until they are light and fluffy. Add in eggs one at a time and mix well. Make sure to scrape the bottom and sides of the bowl. Add in baking soda, salt, and vanilla extract- mix well. Add in the flour, mix gently, then the chocolate chips. I like to add the chocolate chips in when there are still a few streaks of flour so the cookies are not over mixed. Scoop with the cookie scoop size of your choosing. Or if you’re my mother, use two teaspoons.

Meanwhile roughly chop that remaining 1/2 c of chocolate chips. The more rugged the better! Sprinkling the chopped chocolate chips on the scooped cookie balls allows that chocolate to sit on top and give it a lovely chunky, melty chocolately vibe.

Bake at 350’ for 12-15 minutes. You’re looking for browned edges and a light brown (still kinda doughy!) middle for chewy cookies. Browned all the way over for cripsy cookies. 8 oz softened butter