2 ½cupsyour favorite chocolate chips (I like Ghirardelli Bittersweet)
Instructions
Combine flour, baking soda and salt in a bowl; Stir well and set aside.
Combine butter and both sugars another bowl; With an electric mixer, beat at medium speed until light and fluffy. Add the eggs and vanilla and beat until blended, then continue beating until well mixed.
Add flour mixture with a heavy duty scraper or spoon, stirring just until it is mixed. Stir in chocolate chips. Using about a ¼ cup measure (maybe slightly less), scoop up dough and shape into mounds, then press into 2 ½ inch rounds OR leave as rounds. Stack, putting pieces of wax or parchment between dough pieces, then cover and chill overnight. If not pressing down, just put rounds on a plastic wrap lined plate and cover.
Preheat oven to 350°F. Have ready one or two parchment lined baking sheets.
Arrange dough on a parchment lined baking sheet spacing 3 inches apart. Bake one sheet at a time 12-14 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to cooling rack.
Notes
If you use salted butter, use only ½ teaspoon of salt. If using unsalted butter, use the full teaspoon.