Easy Classic Chocolate Chip Cookies

Preheat your oven to 375°F (190°C).

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

In a large mixing bowl or stand mixer, beat the butter, both sugars and vanilla extract. Whip this mixture until very creamy.

One at a time, add the eggs, mixing well after each addition. Gradually beat in flour mixture. Be very careful to not over-mix.

Stir in chocolate morsels and any other other add-ins (nuts or other), if adding.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown around the edges.

Cool directly on baking sheets for about 2 minutes. Then remove the cookies and place on a cooling rack to thoroughly cool before storing in an airtight container. Makes about 4 dozen small cookies.

You may freeze the cookie dough in a log or in pre-scooped frozen hunks. To freeze pre-scooped, place the pre-scooped cookie dough on a sheet tray and freeze uncovered until frozen—at least one day. Then place in a resealable freezer bag for up to 2 months.

This recipe was adapted from Nestle’s Very Best Baking.