In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until soft and chewy chocolate chip cookies blended.
Beat in flour, baking soda and salt. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 8 to 10 minutes or until light golden brown. To ensure your ingredients are distributed well in your dough, mix your dry ingredients in a separate bowl before mixing them into your wet ingredients. Place a piece of parchment paper over your cookie sheet for easier clean-up. Wipe down the parchment paper between batches and use the same sheet multiple times to reduce waste. Take them out when they are just barely baked but too soft to take off the cookie sheet.
Let them rest on the cookie sheet for one minute until taking them off to dry on a cooling rack. Percent Daily Values are based on a 2,000 calorie diet. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 8 to 10 minutes or until light golden brown. To ensure your ingredients are distributed well in your dough, mix your dry ingredients in a separate bowl before mixing them into your wet ingredients. Place a piece of parchment paper over your cookie sheet for easier clean-up. Wipe down the parchment paper between batches and use the same sheet multiple times to reduce waste. Take them out when they are just barely baked but too soft to take off the cookie sheet.