For my last cookie recipe, I decided to come full circle and honor the person who taught me how to make cookies in the first place and the cookie recipe that launched my fascination with round baked goods.
1 cup (2 sticks) butter, softened
1 cup brown sugar
1/4 cup white sugar
2 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
2 cups semi-sweet chocolate chips, preferably Toll House
Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper.
In a large bowl, cream butter, browner sugar, and white sugar using a hand-held mixer.
Add in eggs, then vanilla extract. Set aside.
In a separate bowl, combine flour and baking soda.
Gradually beat in dry ingredient mixture into wet ingredients.
Using a spatula, add in chocolate chips.
Form dough into spheres roughly 1 inch in diameter. Line evenly spaced on sheets.
Bake for until just brown on top and mushy on inside.
Remember to save beaters with extra dough to lick alongside cookies.