60 cookies

Hands on: 30 minutes

CHARLOTTE B. TEAGLE/AJC (ENLARGE)
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Total time: 1 hour

Chocolate chips generally come in 8-ounce, 12-ounce and 24-ounce bags, so if you don't have a kitchen scale, the easiest option is to buy two 8-ounce bags.

1 1/4 cups butter (2 1/2 sticks), room temperature

2/3 cup granulated sugar

2 1/4 cups brown sugar

3 medium eggs

3/4 teaspoon vanilla extract

3/4 teaspoon salt

3/4 teaspoon baking soda

3 cups all-purpose flour

16 ounces semisweet chocolate chips

Preheat oven to 375 degrees. In a large bowl, using electric beaters, cream the butter, granulated sugar and brown sugar. Add the eggs one at a time; add the vanilla extract. Add the salt and baking soda, and then add the flour 1 cup at a time. Using a spoon, stir in the chocolate chips.

Drop dough by the tablespoon onto cookie sheets, allowing 2 to 3 inches between each cookie. Bake about 10 minutes, until golden brown. Cool slightly on pan and then transfer to wire racks to cool.

Per cookie: 126 calories (percent of calories from fat, 43), 1 gram protein, 17 grams carbohydrates, 1 gram fiber, 6 grams fat (4 grams saturated), 20 milligrams cholesterol, 87 milligrams sodium.