Chocolate Chip Cookies 

 - American Recipe

Directions:

1. In a mixing bowl on medium speed and with a spatula attachment, mix the butter and sugars together until creamy and slightly airy. 

2. Add in the vanilla and eggs. 

3. Add the remaining ingredients, except for the chocolate pieces, and mix until well combined. 

4. Thoroughly fold/knead the chocolate pieces into the cookies dough. 

5. Place the dough, covered, in the fridge for about 30 minutes (this will make it easier to handle). 

6. Preheat the oven to 350 *F (180 *C).

7. Form rough balls of dough about the size of ping pongs. 

8. Place the balls on a baking sheet with parchment paper about 2 inches apart. 

9.  Bake the cookies for 7-8 minutes or until all the edges of the cookies are light brown. 

10. Let the cookies cool down on the sheet (or on a cooling rack or plate if you need to use your baking sheet again; let the cookies cool down for a couple minutes before transferring them though or the cookie will fall apart). 

Notes:

- This recipe is converted from metric, so that is why the measurments are so weird. 

- If you like your cookies a little bit thicker, add 1/3 cup more flour (or just make it a solid 3 cups of flour in the recipe). 

- If you don't have baking soda, use 3 1/2 tsp baking powder instead. 

- You can also add a couple extra minutes to the baking time if you like a crispier cookie. 

- The ping pong portion size is for an average cookie; for large cookies I like to portion about 1.5x that and bake them for 12 minutes. 

- Personally, I like to take all the dough out onto a floured surface and form it into a fat sausage and then freeze it for at least 1 hour before using it. It is easier to handle this way and then I can just cut it into portions, place it on the baking sheet and let it come to room temperature while the oven is preheating. I only do this when I have the time and when I am making a large portion. 

- The cookie dough can be stored in a airtight container (or plastic) for up to 3 days in the fridge or in the freezer for up to 2 months. 

- The finished cookies can be stored in a container at room temperature for 1 week, 3 weeks in the fridge, or up to 6 month in the freezer.