British Expatriate Network

1 Cup Butter
1/2 Cup White Sugar
1 Cup Packed Brown Sugar
1 Teaspoon Vanilla EXtract
2 Eggs
2 1/2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Cups Semisweet Chocolate Chips (I use Ghiradelli, please do not be tempted to use Hershey's - yeuch!)

Preheat oven to 375 degrees f (190 degrees C)
In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time.
Combine the flour, baking soda and salt; stir into the sugar mixture.
Finally, mix in the chocolate chips.
Drop by tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheets to cool on wire racks.

I use an electric hand mixer for this.

TIP If your dark brown sugar has gone a bit solid, place it in the microwave for a few seconds until is has warmed up and "loosened". Can't give you an exact time for this.....ovens vary. Just keep giving blasts of 10 seconds until it's OK.

Debs x grin

Sounds like the cookie recipe I use, Debs, and I agree UCK to Hersheys eek

This is the infamous Neiman Marcus (Needlas Markup) C/C Recipe

Ingredients
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips

Directions
Cream the butter with the sugars until fluffy.
Beat in the egg and the vanilla extract.
Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.


I always have good results from this . . . and also the Quaker oatmeal raisin, recipe on the lid of the oats in the round tub