Chocolate chip cookies

Tis the season to be baking, and boy do I do a lot of baking.

Here is a tried and true variation of the Toll House recipe:

Ingredients needed:

2 sticks/1 cup - salted butter at room temperature
3/4 cup - light brown sugar (you can use dark, but I always use light)
3/4 cup - white granulated sugar
1 3/4 teaspoons -vanilla extract
2- large eggs

2 1/4 cups - all purpose flour
1/4 teaspoon - salt
1 teaspoon - baking soda
1/2 cup cinnamon (optional)

1 bag of semi-sweet chocolate chips (I use Hershey's)

Preheat oven to 350 degrees.

Now for the mixing:

In mixer using whisk attatchment: cream butter for approximately 3 minutes then add sugar, brown sugar, vanilla extract and eggs. Allow to mix for approximately 5 minutes.

In a separate bowl combine flour, salt and baking soda, cinnamon (optional). Whisk together.

Using dough hook: add dry mix to mixer and blend for 5 minutes.

Add approximately 1/2 to whole bag of sem-sweet chocoalte chips.

Drop dough, using scoop about 9 cookies per sheet. Bake for 10-12 minutes, let cool on sheet for 1 minute remove to cool on rack.

These cookies can be frozen (that's how Devin likes them) for up to 3 month.

Enjoy with a glass of cold milk!