Adapted from the back-of-the-bag recipe, with no nuts and lots of chocolate chips. Not a recipe for flat and chewy cookies, these have a thicker consistency without being too dry.
2 1/4 C. all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 C. (2 sticks) butter, softened 3/4 C. granulated sugar 3/4 C. packed brown sugar 1 tsp. vanilla extract 2 large eggs 2 C. (12-oz. pkg.) chocolate chips
Preheat oven to 375 degrees F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
30 minutes