Chocolate Chip Cookies

Chocolate Chip Cookies.  That's it?  The best I could come up with?  No frills?  No fantabulous add-ins?  Yes, just a cookie.  But with this cookie, that is all you need.  I love these cookies!  They are crisp and chewy and buttery and full of flavor.  The semi sweet and milk chocolate chips are perfect.  Not too sweet, and not overpowering the cookie.  Delicious.  This is quite a large recipe that will benefit from a tough mixer (I almost burned out my Sister's hand mixer making these last week...).  I like to bake a dozen cookies right away, then scoop the rest into dough balls and freeze it.  I can then just bake up as many cookies as I need whenever I need them.  Recipe slightly modified from the back of a Ghirardelli Chocolate Chip bag.  One quick note:  This is not a firm cookie dough.  It will look quite soft, and you may be tempted to add more flour.  Don't add more flour, these will bake up beautifully.

Chocolate Chip Cookies

2 cups (4 sticks) butter, room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar, packed
2 teaspoons vanilla extract
4 eggs
4 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (1 bag) milk chocolate chips
2 cups (1 bag) semi sweet chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.

In a stand mixer, cream together the butter, sugar, and brown sugar until light and fluffy.  Add the vanilla extract.  Beat in the eggs, one at a time, scraping down the sides if necessary.  Carefully beat in the flour,  baking soda, and salt.  Stir in the milk chocolate chips and semi sweet chips.  

Scoop dough by heaping tablespoonfuls onto the prepared baking sheet and bake for about 10 to 11 minutes, or until golden brown at the edges and just set in the center.  Remove from the oven and transfer to a cooling rack.  Makes about 5 dozen cookies.

Enjoy!  -Cardamommy