Chocolate Chip Cookies

adapted from "Barefoot Contessa Parties" by Ina Garten

For 55-60 small cookies or 45-50 big cookies

Unsalted butter, room temperature - 170 g
Light brown sugar, packed - 1 cup
Granulated sugar - 1/2 cup
Vanilla exctract - 2 teaspoons
Eggs, room temperature - 2 large
All-purpose flour - 2 cups
Baking soda - 1 teaspoon
Salt - 1 teaspoon
Chocolate chips - to taste, about 2-3 cups

- Preheat the oven to 350F.
- Cream the butter and two sugars until light and fluffy.
- Add the vanilla, then the eggs, one at a time, and mix well.
- Sift together the flour, baking soda, and salt and add to the butter. Mixing only until combined.
- Fold in the chocolate chips.
- Frop the dough on a baking sheet lined with parchment paper abour 3-4 cm apart.
- Dampen your hands and flatten the dough slightly.
- Bake for about 10-12 minutes for small cookies or 15 minutes for big cookies. The cookies will seem underdone.
- Remove from the oven, transfer to a wire rack to cool.

Comments:
- The original recipe called for 226 grams of butter!!!! I took a chance and reduced it to 170, cookies turned out just perfect. I would actually maybe reduce it even more to 150 grams!!!
- The more you bake the cookies, the harder they get, so for a chewier, softer cookie, bake less.
- I add the chocolate chips just by hand and I am not sure how many cups there were.
- If you decide to omit the chips, add some extra sugar as the dough is not too sweet.
- Also, the original recipe called for walnuts and although I love nuts in my cookies, I decided against it this time.
- All in all, it's a really good recipe, I actually liked the cookies more the next day!