Chocolate Chip Cookie

This is Sarah's favorite chocolate chip cookie recipe and she actually makes it better than I do now. She mixes the batter and I bake the cookies.

2 sticks butter or margarine, softened

3/4 cup light brown sugar, packed

3/4 cup white sugar

2 eggs, at room temperature

2 1/4 cups all-purpose flour

2 tsp. baking powder

1 tsp. vanilla extract

1/2 tsp. salt

2 cups semi-sweet chocolate chips or chunks

1. Mix flour, baking powder & salt together in a small bowl and set aside.

2. Beat butter or margarine with the two sugars until light and creamy.

3. Add eggs, one at a time, beating well after each addition.

4. Beat in vanilla extract.

5. Fold in flour in two additions.

6. Mix in chocolate chips. Refrigerate batter for two hours or overnight.

7. Preheat oven to 350 degrees. Drop batter by rounded teaspoonfuls on baking stone or lightly greased cookie pan.

8. Bake for 12 - 15 minutes. Let cool for 5 - 8 minutes before removing from pans to cooling rack. Allow to cool completely before storing in airtight tins.

Note: This makes a crisper cookie but if you'd like a slightly softer cookie, just add an additional 1/4 cup flour to make 2 1/2 cups.