Classic Chocolate Chip Cookies

I have quite a few chocolate chip cookie recipes that I like.  I think I must get tired of the same flavor because I occasionally look for a new recipe.  This one tastes like the chocolate chip cookies that my Mom used to make because of the dark brown sugar.  Using golden brown sugar is fine but the dark gives the cookie a deeper flavor.  

Soft, chewy, flavorful, and incredibly easy to make, these classic chocolate chip cookies will quickly become a family favorite!

½ cup butter, softened to room temperature
½ cup high-quality tub margarine, softened          to room temperature  OR 1 cup butter
¾ cup white sugar
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla
3 cup flour (see note for altitude directions)
¾ teaspoon salt
¾ teaspoon baking soda
1 (12 oz.) bag chocolate chips

Preheat oven to 350º. Line 3 baking sheets with parchment paper and set aside. (I don’t bother with the parchment)

Cream together butter, margarine, and sugars until light and fluffy. Add eggs, and vanilla and mix until combined and fluffy.

In a separate bowl, whisk together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips.

Drop onto cookie sheet by tablespoon or with a cookie scoop. You should get 12 cookies per sheet.

Bake at 350º for 10-12 minutes until lightly browned. Naturally, you want to keep an eye on them because every oven is different. Allow to cool for 5-10 minutes on the pan and then transfer to a wire cooling rack.

If baking at a high elevation, add 2 tablespoons flour; for very high elevations, add 1/4 cup flour

From Kate at Our Best Bites.

Notes from Liz: This makes about 32 cookies.  I do add the 2 T. flour if it seems a bit too moist but now always.  Don’t overbake.  As in, don't bake them crispy or brown around the edges.  I like the Ghirardelli milk chocolate chips because they are a little bigger than a normal chip.