Chocolate Chip Cookies

You'll need 2 bowls, a mixer and a cookie sheet for chocolate chip cookies. Preheat your oven to 375º. This recipe makes several dozen cookies, so you can also halve the recipe, which I do often.

In a large bowl, add the following: 2 sticks of room temp butter, 3/4 cup white granulated sugar, 3/4 cup brown sugar (packed in the measuring cup) and 1 tsp of vanilla extract.

With a mixer, blend this all together until it looks like a grainy cream. Add 1 egg and mix until blended. Add another egg and mix until blended. Set aside. 

In a smaller bowl add the following: 2 1/4 cups white flour, and 1tsp baking soda, 1tsp salt. 

Mix gently to disperse the ingredients. Now, you're going to slowly add this dry mixture into your bowl of sugar and eggs. 

Slowly add the dry mixture to the large bowl of creamed sugar and eggs. Do this by adding some to the bowl, then mixing with the mixer on medium. Turn the mixer off when you add more. Do this until you have a stiff cookie dough.

Add 1/3 package milk chocolate chips and 1/3 package semi sweet chocolate chips. When you mix this in you either need to do it slowly by hand or use a large stand mixer. Do not do this with a hand mixer or it will likely break it. If you use a large stand mixer use the "flat beater." If you do it by hand, mix it in with a big spoon. 

Place them by the spoonful onto the cookie sheet and bake for 10mins. Check them at 8mins though. Ovens vary, and depending on how fresh the ingredients are and how soft the butter is can change the amount of cooking time. You want them to be done on the edges and look a little soft in the middle when you take them out. Leave them on the cookie sheet for another 2mins and then take them off. If you take them off too soon they'll fall apart. If you leave them on too long they'll stick really badly. Taking them off the cookie sheet is easier with a metal spatula, not plastic. 

Store them in a tupperware and they'll definitely last longer than it'll take you to eat them.