6 ounces semi-sweet chocolate chips (a healthy cup)
Mix dry ingredients in a bowl.
Mix butter, sugar, and brown sugar in another, larger bowl and blend them until they're creamed. I use a hand-mixer, my trusty SunBeam that's lasted over two decades now. I also have a firm plastic spatula that I use to occasionally press it all back together.
Blend in the vanilla.
Fold the dry ingredients into the wet bowl, about a third at a time, and blend them together, I use the mixer for this as well.
Knead in the chocolate chips by hand, or with a spatula. Roll dough into balls, and either bake them or freeze them for baking later.
Preheat the oven to 350°F. Place them onto an ungreased cookie sheet - I usually line it with parchment paper or a silicon baking mat. Be sure to leave room for them to expand. Bake them until they're done, about 10 to 12 minutes, longer if you want them really crispy. Using a spatula, put them onto plates to cool.
This is just an eggless (and half-batch) version of my traditional Chocolate Chip cookies. That recipe has a lot more notes, and tips on freezing them.
Why eggless? Well… we were out of eggs.
I've taken to making half batches of cookies. I also sometimes call them one egg cookies, but of course that doesn't work in this case. Much more reasonable amount.