2¼ cups flour (add 2 tbls for high altitude)
1 tsp salt
1 tsp baking soda
1 cup (2 sticks) butter (or dairy free substitute)
¾ cup white sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups dairy free semi sweet chocolate chips (Ghirardelli has a dairy free option)
Preheat oven to 190°C/375°F
Combine flour, salt and baking soda in a small bowl. With either an electric had mixer or a stand mixer, beat the butter, sugar and vanilla in a large mixing bowl until pale yellow, light and fluffy. Once combined slowly add eggs, one at a time making sure to beat well after each egg. Gradually add the flour mixture, spoonful at a time until everything is well combined. Mix in the chocolate chips by hand.
Place ¼ cup mounds evenly on a baking sheet lined with parchment paper and make for 9-12 minutes or until lightly golden brown.
Cool on wire racks and serve with a glass of milk (for a dairy free option I like to serve Almond Coconut sweetened milk)