How to make them
- Heat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, beat the softened butter, brown sugar and granulated sugar until creamy and a little fluffy.
- Beat in the eggs one at a time, then mix in the vanilla.
- Add the dry ingredients and stir just until no dry streaks remain. Fold in the chocolate chips.
- Scoop rounded tablespoons of dough onto the baking sheets, leaving about 2 inches between cookies.
- Bake for 9–11 minutes. The edges should look lightly golden while the centers still look soft.
- Let the cookies cool on the pan for 5 minutes, then move them to a wire rack.
Make-it-with-Nana tip
For younger grandkids, pre-measure the flour and sugars into small bowls. They still get to pour and stir, but the kitchen stays a little calmer.
Storage
Keep cooled cookies in an airtight container at room temperature for up to 4 days. The dough can also be scooped and frozen; bake frozen dough balls for about 1–2 minutes longer.