This is a great cookie recipe that everyone loves. Hope it helps.

CHOCOLATE CHIP COOKIES

2 1/2 cups White Lily all-purpose flour
3/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 sticks (1 cup) UNSALTED BUTTER, softened slightly
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 tsp. vanilla extract
1 (6 ounce) package semisweet chocolate chips

Preheat oven to 350 degrees F.

In a medium bowl, mix together well the flour, salt, baking powder and baking soda and set aside.

In a large bowl, cream together the butter, sugars, eggs and vanilla well. Gradually stir in the dry ingredients until just blended. Stir in the chocolate chips. Place golf ball size dough portions 2-inches apart on an ungreased non-stick cookie sheet.

Bake 9 minutes or just until the edges are light brown. NOTE: It is very important you not exceed the cooking time given above, even if the cookies appear to be underbaked. When the cookies are removed from the oven, the sugar in them will stay hot and continue the cooking process. The finished product should be soft in the middle and crunchy around the edges. Allow to cool before removing from the cookie sheet and store in an air tight container.

You can vary this recipe by substituting milk chocolate chips for the semi-sweet chips, and/or adding 1 1/2 cups chopped nuts before baking.

Although you can use margarine and a different brand of flour, the cookies won't taste as good. You will get much better results and a richer tasting cookie if you use real butter and White Lily brand flour. Also, use good quality chocolate - better ingredients make for better results. Enjoy!!