Rick Thompson
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips, (12 oz.)
Preheat oven to 300F.
In medium bowl combine flour, soda and salt.
Mix well with wire whisk. Set aside.
In a large bowl with an electric mixer, blend sugars at medium speed.
Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.
Add the flour mixture and chocolate ships blend at low speed until just mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet 2 inches apart.
Bake 22-24 minutes or until golden brown.
Transfer cookies immediately to a cool surface with a spatula.
Makes: 12 cookies
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