MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crisp Chocolate Chip Cookies
 Categories: D/g, Dessert, Cookie, Xmas
      Yield: 1 Batch
 
  2 1/4 c  Flour, all purpose
      1 ts Baking soda
      1 ts Salt
      1 c  Butter; softened
  1 1/4 c  Sugar
    3/4 c  Sugar, DARK BROWN
      1 ts Vanilla
      2    Eggs
      2 c  Chocolate Chips; (12 oz)

MMMMM-------------------------ADDITIONAL------------------------------
      1 ea 1 1/2 inch cookie scoop
      1 ea Roll of parchment paper
 
  Preheat regular oven to 375 degrees. OR Set convection to 375 degrees
  ~ it will show 350 degrees.
  
  Use parchment paper to cover bottom of baking sheets.
  
  In small bowl, combine flour, baking soda and salt, set aside.
  
  In large bowl, combine butter, sugar, brown sugar and vanilla extract;
  beat until creamy.  Beat in eggs.  Gradually add flour mixture. Stir
  in chocolate morsels.
  
  Cover mixing bowl and place in fridge for at least 2 hours - up to 24
  hours. Remove from fridge and let set on counter for 2 hours OR longer
  until dough becomes workable.
  
  I USE LARGE SCOOP. A spring loaded 1 1/2 inch (1 1/2 Tablespoon) ice
  cream type scoop. Makes it easy to get uniform sized cookies.
  
  Place each scoop on parchment lined cookie sheet - leaving 2 inches
  between cookies. (Do a test bake on a couple cookies to see how your
  cookies will spread and the time needed for your oven)
  
  Bake 11 - 15 minutes. Timing will depend on your oven and type of
  cookie sheet.
  
  Cookie will eventually spread and flattened out - it will have a nice
  golden color. If you touch the cookie it will feel slightly soft - but
  will firm up after it is out of the oven.
  
  Remove from oven BUT let the cookies cool on the cookie sheet until
  totally firm.
  
  Makes 3 1/2 dozen using large cookie scoop.
  
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
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