1 c softened butter or margarine
½ c granulated sugar
1½ c packed brown sugar
2 eggs
2 tsp vanilla
2½ c all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 16oz pkg chocolate chips
Preheat oven to 350° F.
Cream together the sugars, butter, eggs and vanilla in a medium sized bowl. In a separate bowl combine the dry ingredients, then add to the butter mixture and mix well.
Chill for 30 minutes.
Using a mini-ice cream scooper, form the dough into golf-ball sized portions and place them about 4" apart on an UNGREASED cookie sheet. Slightly flatten the dough until the cookies are about ½" thick. You'll need at least two cookie sheets. If you use the same sheet for the second batch, make sure to let it cool first.
Bake the cookies for 12-14 minutes, or until they become a light shade of brown. Let sit for 5 minutes before removing them from the pan onto a wire cooling rack.
**DO NOT OVERBAKE** The cookies will continue to bake even after you take them out of the oven while they sit on the cookie sheet.
