These cookies are always a favorite any time for any crowd. This is a double recipe and makes about 10 dozen cookies. They freeze very nicely so I just make the mess once and freeze the rest.
To me, the key to the success of this recipe is real butter, real vanilla and chocolate chips that have real vanilla (not vanillin). It just makes them taste better. They can be made with or without toffee bits (which I get at a local candy supply place).
Preheat oven 375° small cookies/ 350° for very large cookies
10-12 minutes/13-15 minutes
2 cups butter
1 ½ cups white sugar
1 ½ cups brown sugar
2 teaspoons salt
2 teaspoons baking soda
1 tablespoon vanilla
4 2/3 cups flour
1 cop toffee bits
Cream butter and sugars until light and fluffy. Blend in eggs and vanilla. Blend in baking soda and salt. Add flour, chocolate chips and toffee bits and mixuntil well blended. Be sure to scrape the bowl all the way to the bottom to make sure eveything is well mixed.
Drop by teaspoon or tablespoon on ungreased cookie sheet and bake 9-12 minutes. The longer you bake them the crispier they will be.
If you want large coffee house style cookies, use 1/4 cup dough and press it gently until the dough is in a circle about 1/2" thick. Bake at lower oven temp for about 15 minutes. You can fit 6 cookies on a regular cookie sheet.