Aunt Patty's Chocolate Chip Cookies

¾ of a cup of brown sugar
¾ a cup of white sugar
2 sticks of butter or margarine (tell difference nah)
1 teaspoon of vanilla
2 eggs
1 teaspoon of salt
1 teaspoon of baking soda
2 ¼ cups of flower
1 whole bag of chocolate chips (2 cups) semi sweet

I can still remember sitting around the table at holiday time eagerly awaiting the ding of the timer signaling that my Aunt Patty’s little round slices of heaven were ready. The moment she placed the piping hot cookies on the table our little hands raced forward as if it was our last meal. To this day, just the smell of my aunt Patty’s cookies immediately sends me back into my childhood.
Begin by Pre-heating the oven to 375°F. While the oven is preheating prepare your ingredients. Begin by creaming together the butter and both the brown and white sugar in a large mixing bowl. Make sure that you air soften the butter and not microwave the butter. Microwaving the butter tends to heat the butter unevenly. This can over soften the butter or even melt the butter. The butter needs to be room temperature in order to successfully be able to blend (cream) the sugar and other ingredients together. To air soften the butter, the butter should be left out to soften an hour before hand. As you are creaming together the two sugars and the butter, you must make sure that the brown sugar is fully creamed together with the butter and white sugar. Brown sugar can be harder to mix then white sugar because they both have different textures. White sugar is very refined and dissolves instantly. Brown sugar on the other hand is made with molasses. The molasses helps give it its soft texture. The moisture and softness of the brown sugar will stick to the butter. Patiently keep creaming together the batter; the brown sugar will eventually cream together with the rest of the ingredients. The next step is adding in the vanilla and eggs. Make sure while cracking the eggs you don’t get any of the eggshells into the bowl. After creaming together, add in one teaspoon of salt. Then mix in one teaspoon of baking soda. After creaming together all your ingredients so far, add two and ¼ cups of flour. When pouring in the flour it is easier to pour in one cup at a time instead of all at once. This way all the ingredients are smoothly blended together. After creaming together all your ingredients, the best part comes, adding in the chocolate chips. Pour in 1 whole bag of semi sweet chocolate chips. Cream together all your ingredients. Then after mixing together, get a small spoon from your drawer. After spooning small to medium clumps of cookie dough onto the cookie sheet, put in the oven for 10-12 minutes. To keep the cookies from sticking either spray some PAM cooking spray or rub a little butter all over the sheet. The final result should be a golden brown chocolate chip cookie.