(Makes about 50 cookies)
12 Tablespoons sweet butter (1 1/2 sticks in U.S.), softened
3/4 cup brown sugar
1/2 cup granulated white sugar
1 tsp vanilla extract (or 1 1/2 tsp, or 2 tsp!)
2 to 2 1/2 cups unbleached all-purpose flour (or mix 1/2 flour + 1/2 oats)
1 tsp baking soda
1 1/2 to 2 cups semisweet chocolate chips (one 12 oz pkg)
Preheat oven to 170ºC (375ºF). Grease cookie sheets.
Cream butter and both sugars together until light and fluffy. Add eggs and vanilla and mix well.
Sift dry ingredients together and stir in, mixing thoroughly. Add chocolate chips to batter, and form cookies (drop by spoonfull and flatten top).
Bake on the prepared cookie sheet, on the middle rack, for about 10 min. (check!). Remove from oven while centers are slightly soft. Cool on the baking sheet for 5 min. before transferring to a rack to cool completely
VARIATIONS (add or substitute):
1 cup of walnuts, shredded coconut, peanuts …
Substitute 1 tsp mint extract for the vanilla extract
Excellent served in a bowl topped with vanilla ice cream and eaten in a warm afternoon