Ann's Chocolate Chip Cookies

8 ounces unsalted butter at room temperature (~226 gm)

1 Cup packed brown sugar

½ Cup granulated sugar

2 large eggs

2 cups all-purpose flour

1 teaspoon salt

¾ teaspoon baking soda

1 ½ - 2 teaspoon vanilla extract

4 cups semisweet chips or white chocolate chips (~3 pkg. of 250 grams of chips)

Place butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until fluffy, about 4 minutes, scraping down the bowl occasionally. Beat in eggs, one at a time, until completely mixed.

In a separate bowl, mix flour, salt & baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping down the bowl, until blended. Do not overmix.

Add chocolate chips and mix till thoroughly combined. Refrigerate batter until, cold, preferably overnight. (I've used all semi-sweet chips, all white chocolate chips, and a combination of the two - I've also used dark chocolate chips (they are suberb!).)

Preheat a conventional overn to 350 degrees Fahrenheit or a convection over to 300 degrees, and line several baking sheets with parchment paper. Drop spoonsfuls of batter 2 inches apart on the lined baking sheets and bake until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional oven. Cool on a wire rack.

Yield: 36 – 72 cookies, depending on size.