What would the world be without chocolate chip cookies? Pair a couple of these with a glass of milk and you’ll be in heaven.

Makes about 50 cookies

Prep time: 15 minutes
Cooking time: 30 minutes

INGREDIENTS

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 cup unsalted butter, softened
• 1 cup lightly packed golden yellow sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, then set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In a large bowl and using an electric mixer, beat the butter until smooth. Add both sugars and beat until the mixture is pale and fluffy.
4. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. Add the flour mixture to the butter mixture, stirring just until combined. Stir in the chocolate chips.
6. Using a small ice cream scoop or spoon, scoop tablespoonfuls of the dough and roll it into balls. Place the balls, 1 inch apart, on the prepared baking sheets. Bake until lightly golden around the edges, 10 to 12 minutes.
7. Let the cookies cool slightly on the baking sheets, then remove to wire racks to cool completely. (The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.)

HEAD START INSTRUCTIONS:

Be ready for unexpected guests by prepping the dough in advance:

1. Form the dough into balls on the baking sheets.
2. Freeze the unbaked dough on the baking sheets until hard, then pack the balls in freezer bags and freeze for up to 2 months.
3. When ready to bake, place the frozen dough balls on parchment-paper-lined baking sheets and bake as described, adding 2 to 3 minutes to the baking time.