This is a slightly modified version of the Hershey's "Classic CHIPITS® Cookies." Just a few changes, which make them turn out better!
1 cup of Butter
1 cup of Brown Sugar
1/2 cup of Granulated Sugar
1 1/2 teaspoons of Vanilla Extract
2 cups of All-Purpose Flour
1 teaspoon of Baking Soda
1/2 teaspoon of Salt
1 1/2 cups of Semi-Sweet Chocolate Chips
Preheat the oven to 350°F
Beat together the softened butter (I always microwave it, which you shouldn't do, it still works out), the brown sugar and granulated sugar. It should turn a lighter colour. You can beat it by hand or using a mixer. Add in the eggs and the vanilla extract.
Then add in the flour, baking soda and salt. I add in the chocolate chips here, so they mix in better, you can also add them in at the end. Mix it all together.
I find that you need to add about 1/4 cup of flour extra because the mixture is too wet. You should be able to roll the dough into little balls and squish them down a little on the baking pan without it getting stuck all over your hands. But don't add too much extra flour - the dough shouldn't crumble!
Cook the cookies for 5 minutes, check on them, the edges should be a little bit golden, if they aren't leave them for 2-3 minutes longer. I like my cookies really soft, so once the edges are golden I take them out. If you like harder cookies, leave them for longer.
I like freshly baked cookies so I keep some dough in a container in the fridge so I can bake them whenever I want. I typically don't keep it for longer than 2-3 weeks (maybe because I have eaten them all by then). According to Wikipedia "Cookie dough can generally be stored up to 3 months in the refrigerator and up to 1 year in the freezer."
This recipe makes about 4 dozen cookies, so if you don't want that many cookies, you can cut the recipe in half and it still turns out really well!
If you have any questions or comments, please write in the comment section, or email me.
UPDATE: Print the custom recipe card here.