1 cup butter, softened
1 cup/225g granulated sugar
1 cup/200g brown sugar, packed
2 teaspoons vanilla extract
3 cups/384g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Preheat the oven to 350°F.
Cream together the butter and sugars on medium-high speed until smooth. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.
Stir together the flour, baking soda and salt in a medium bowl. Add the dry ingredients to the wet in small batches until well combined. Fold in the chocolate chips.
Drop the batter in tablespoons onto an ungreased cookie sheet and bake at 350°F for 10 to 12 minutes until the edges are browned.
Bake the cookies according to the instructions then allow them to cook to room temperature. Place the cookies in an airtight container or Ziploc bag to freeze. To freeze the uncooked cookie dough, scoop the dough into balls and place them on a cookie sheet. Place the cookie sheet in the freezer for several hours until the dough is solid then transfer the balls to an airtight container.