Alexis’s Brown Sugar Chocolate Chip Cookies

1. Combine wet ingredients:

   Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla.

2. Sift together dry ingredients:

   Into a large bowl, sift together dry ingredients.

3. Add dry ingredients to wet; stir in chips:

   Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.

4. Scoop dough onto baking sheets; refrigerate:

   Use 1/4-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days.

5. Preheat oven; bake cookies

   Preheat oven to 375°F. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks.

   If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.

Variation

When Martha made this recipe on Martha Bakes, she used 2 cups of chocolate chips.