• Get prepped. Preheat the oven to 375°F.
• Mix together the dry ingredients (2 1/4 cups all-purpose flour, b1 teaspoon baking soda and 1 teaspoon salt) in bowl, set aside.
• Cream the butter and sugar. Using a stand mixer, or large bowl with a hand mixer, cream 1 cup butter, 3/4 cup white sugar, 3/4 cup dark brown sugar and 1 teaspoon vanilla extract until fluffy.
• Add the eggs. Add 2 large eggs one at a time, beating after each egg.
• Add the flour and chocolate chips. Reduce speed, and gradually mix in the flour mixture, then stir in 2 cups chocolate chips.
• Scoop. Use a small cookie scoop, and scoop onto ungreased baking sheets - 2 inches apart. Don't flatten!
• Bake. Bake for 9 to 11 minutes or until golden brown.
• Cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool.

If freezing:

• Go through to Step 7, then place the cookie sheets in the freezer until hard.
• Put the uncooked dough balls in a zipper bag, label it, and place back in the freezer until needed.
• To cook - pull out the number of cookies you need, and put them (still frozen) onto a cookie sheet.
• Bake at 350°F for 11-13 minutes, cool on the baking sheet for 2 minutes, then remove to wire racks and cool