Suzanne's Chocolate Chip Cookies

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My cookie recipe isn't really very different from the Toll House one other than I don't use Toll House chips. I use a gourmet milk chocolate chip, (sometimes I mix dark chocolate and milk chocolate chips), real butter, real vanilla--basically the finest ingredients that I can find--and the two cups of chips are heaping. I enjoy baking the cookies I think that's why they are such a hit. And I love to give them away.

Chocolate Chip Cookies

2 sticks butter (1 cup butter)
(Make sure the butter is cold. Slice it up before mixing.)
3/4 cup brown sugar
3/4 granulated sugar
1 overflowing tsp of real vanilla
Beat these ingredients together.
 
ADD two eggs. Beat well.
 
Mix together
2 1/4 cups flour
1 teas. baking soda
1 teas. salt
 
Add flour mixture to butter mixture. Beat well. Add 2 overflowing cups of quality chocolate chips. Mix on low.
 
Drop by teaspoons onto parchment-lined baking pans. Bake at 375 degrees for about 10 to 12 minutes or until light golden brown.
 
Cool cookies and freeze immediately.
 
(Immediately after they cool on the counter, I put them into freezer bags. Freezing the cookies is an important step because it sets up the chocolate. When the cookie is thawed the chocolate stays firm. I lay them flat in the freezer so as not to break the cookies. You can freeze cookies quite awhile, but I will only freeze cookies for one or two weeks at the most.)

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