CAP Kitchen

Chocolate Chip Cookies

Ingredients
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened (2 sticks)
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
1 teaspoon salt
3 cups all-purpose flour (I use 1 c. King Arthur White Whole Wheat flour and 2 c. all purpose
12 oz. semi-sweet chocolate chips

Directions
Place sugar, brown sugar, butter, eggs and vanilla in mixer bowl. Beat until light and fluffy. Add baking soda, salt and flour to sugar mixture and mix about 2 minutes. Add chocolate chips and stir in. Bake at 375 for 10 -12 minutes. Cool for 1-2 minutes. Remove from baking sheets and cool on wire racks.

You can freeze this cookie dough by dropping rounded teaspoonfuls or using a cookie scoop onto a cookie sheet that will fit in your freezer. Freeze cookie balls until firm, about 1-2 hours and drop cookie balls into a freezer bag. Squeeze out excess air. No need to thaw. Bake 2-4 minutes longer (12-14 minutes), depending on your oven.