Chocolate chip cookies

At the beginning of the month, I made some chocolate chip cookies.  They weren't really special chocolate chip cookies, nor were they a new recipe, but there was something momentous and exciting about these cookies.  See, these were the first cookies I baked a B's apartment.  We were running errands and ended up at the grocery store, and I decided on a whim to make some chocolate chip cookies.  I used a standard recipe (Toll House's recipe, because, well, why not?!), and subbed in some fancier chocolate chips (namely Guittard chocolate chips) and a teensy weensy pinch more salt.

The cookies were delish (but again, this should come as no surprise), and I loved being able to serve B cookies fresh out of the oven (he always gets them a day later, or at best a few hours later), because that's really when they're the best!

Gussied Up Toll House Chocolate Chip Cookies
Adjusted -- minimally -- from the Toll House semi-sweet morsels bag

Ingredients:

2 1/4 cups of flour (all-purpose)
1 tsp baking soda
1 tsp salt, plus a small pinch
1 cup (2 sticks) butter, softened
3/4 cup sugar (granulated sugar)
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz package) high end semi-sweet chocolate chips (I used Guittard; ghirardelli would work, too, and frankly, you could use Toll House, too)

Directions:

Combine flour, baking soda, and salt in a bowl. Set aside. 
Beat butter, both sugars, and vanilla extract in large mixer bowl until creamy....or in my case, when a mixer isn't available, a whisk and a lot of upper body strength work nicely.
Add eggs, one at a time, beating well after each addition. 
Gradually beat in flour mixture. 
Stir in chips.

Drop by tablespoonfuls onto ungreased baking sheets (I used parchment paper-lined baking sheets)
Bake for 9-11 minutes or until golden brown
Let cool on baking sheets.