Chewy and delicious. Always a crowd pleaser.
Preheat oven to 350o.
Whisk together the flour, baking soda, baking powder, and salt in a bowl and set aside.
In a mixing bowl, beat butter until creamy.
Add sugar and brown sugar and mix. Add vanilla and mix.
Add eggs one at a time and mix.
Adding about 1/3 of the flour at a time mixing at low speed. Scrape the sides with a spatula in between flour additions and after mixing.
Add the chocolate chips and mix.
Shape dough into 1.5" balls with ice cream scoop. Place dough balls 2 inches apart on a parchment lined baking sheet. Bake on middle oven rack for 8-10 minutes until lightly browned on the edges. Place cookies on cooling rack until completely cool.
If you want to use 2 baking sheets, shape dough into 1.5" balls. Place dough balls 2 inches apart on a parchment lined baking sheet. Bake on upper and lower ⅓ oven rack for 10-12 minutes until lightly browned on the edges. Rotate pans halfway through baking. Place cookies on cooling rack until completely cool.
Butter – Preferably room temperature. If necessary, you can soften butter in the microwave with brief cooking episodes (6-8 secs).
Brown Sugar – The original recipe had 1 cup white sugar and 1 cup brown sugar. I bumped up the brown sugar to 1 1/2 cups and dropped the white sugar to 1/2 cup. It was a better flavor and maintained a good texture. One time I made a mistake and put in 2 cups brown sugar and 1/2 cup white sugar. The cookie came out flat and lumpy but delicious. People like the lumpy looks and taste.
Vanilla – Imitation vanilla works fine.
Eggs, large – Large is a relative term and large eggs can be significantly different in size depending on brand or even in the same carton. Generally, a large egg weighs around2 oz. Eggs should be preferably room temperature.
Chocolate Chips – I prefer Kroger’s Private Selection or Hershey’s semi-sweet chocolate chips.