to 2 bags (12 oz each) semisweet chocolate chips (2 to 4 cups)
Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Since this is a big-batch recipe, freeze half of the dough. Drop the dough by spoonfulls on a cookie sheet and freeze. Once the mounds of dough are frozen, place them in an airtight container and freeze. When it's time to bake the cookies, add about 5 minutes to compensate for the frozen dough.
Package 1 or 2 cookies in small snack bags to tuck into school lunch bags.