From my story Classical Education
Makes about four dozen cookies.
½ cup (1 stick) butter or butter substitute softened to room temperature (not melted)
2 tsp vanilla extract
¾ cup granulated sugar
¾ cup dark brown sugar, packed
1 tsp baking soda
¼ tsp salt
2 ¼ cups all purpose flour
1 x 11.5 oz bag, Ghirardelli Milk Chocolate chips (regular semi-sweet chips are okay too.)
½ cup slivered almonds (optional)
Prepare a heavy cookie sheet by lining with parchment paper. Preheat the oven to 350˚F.
Break the eggs into a very large bowl. Using a wooden spoon beat the eggs until it is smooth, about thirty seconds.
Add the softened butter (or substitute) to the egg, and stir with the wooden spoon until combined. (If the butter is not soft enough you can mix it with the egg using a dinner fork until smooth.)
Add the vanilla extract. Beat with the spoon until combined and smooth. Add the sugars, and continue beating with the spoon until the sugar is absorbed and the mixture is smooth. Then add the flour, salt, and baking soda and stir gently until combined.
Add the chocolate chips and slivered almonds and stir until combined.
Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake no more than nine cookies at a time to allow room for them to spread as they bake.
Bake in the pre-heated oven for about 10 minutes, or until they are brown around the edges.
Cool before serving.