1 cup (2 sticks) butter or hard margarine, softened
3/4 cup granulated (white) sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose (plain) flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup miniature semi-sweet chocolate chips
1 cup crushed dark chocolate thins (I used crispy dark chocolate wafers)
Preheat oven to 375◦F.
In a large bowl, beat together the butter and both sugars until creamy. Beat in the vanilla and eggs. Gradually stir in flour, soda, and salt. Stir in chocolate.
Drop dough by rounded teaspoons (or by using a small ice cream scoop) onto an ungreased or lined cookie sheet.
Bake for 8-10 minutes until just set and lightly brown around the edges.
Makes approximately 4-6 dozen cookies, depending on size.
Regular chocolate chips of any type may be used, but I had some extra chocolate so I broke that into small pieces and also used some miniature chocolate chips so there is a good dose of chocolate in every bite. These cookies retain a soft and moist texture, but if baked longer they could become crispy if desired.
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