Chocolate Chip Cookies!

I don't know the exact origin of this recipe; I got it from my hubby's collection and he got it from his mom.  I have tweaked it some from that recipe so it could very likely be my recipe now!  I love the simplicity of this recipe and that I can easily convert this recipe to gluten-free for those that request it.  I've also made this a triple chocolate cookie by adding cocoa to the dough and using white and milk chocolate chips.

Chocolate Chip Cookies!

Prep time: 25 min

Bake time: 60 min

Yields: 6 dozen

1 lb. soft butter

1 1/2 c. brown sugar

1 1/2 c. white sugar

4 eggs

1 tsp vanilla

1 1/2 tsp baking soda

1/2 tsp salt

4 c. flour (maybe more if the dough is very soft)

1 1/2 c. chocolate chips

Optional: 

1 1/2 c. cocoa powder 

1 tsp baking powder if you like a cookie with a more cake-like texture

1. Pre-heat oven to 350F.
2. Cream together butter, sugars, eggs, and vanilla.  Beat till fluffy.  For a chewier cookie, melt the butter completely.
3. Combine the dry ingredients and add to the butter/sugar mixture.
4. Stir in chocolate chips.
5. Scoop dough onto cookie sheets.  I use a cookie scoop that's about 1 1/2 TBSP.
6. Bake for 10-12 min.  They will be soft in the center, but they firm up as they cool.

Note:

To make these gluten-free, this is the flour I have had the most success with.  You can substitute it cup-for-cup and you don't need to add anything extra!  The cookies bake best on parchment paper or a silicone baking sheet and need time to cool completely before you remove them from the sheet.