\recipe[Cookies can be stored in the fridge for up to a week and in the freezer for up to 8 weeks.]{Toll House Chocolate Chip Cookies}[Preheat the oven to \cunum{375}{F}]
\serves{30}
\preptime{\cutext{15}{min}}
\cooktime{\cutext{10}{min}}
\dishtype{\glutenfree} %   options: vegetarian, glutenfree, freeze, mealprep
\dishother{\mealprep} %   if you need more than one of the dish types? puts it in the other corner

\begin{step}
	\cutext{2_1/4}{cup} All-purpose flour
   \cutext{1}{TL} Salt
   \cutext{1}{TL} Baking soda
\method
   Combine in small bowl.
\end{step}

\begin{step}
   \cutext{1}{cup} Butter
   \cutext{3/4}{cup} White sugar
   \cutext{3/4}{cup} Packed brown sugar
\method
   Beat butter, white sugar, brown sugar, and vanilla in a large mixing bowl until creamy.
\end{step}

\begin{step}
   2 Eggs   %  \cuam no worky :(
\method
   Add eggs, one at a time, beating well after each addition.

   Gradually beat in flour mixture.
\end{step}

\begin{step}
   \cutext{2}{cup} Semisweet chocolate chips
\method
   Stir in chocolate chips.

   Drop by rounded tablespoon onto ungreased baking sheets.

   Bake in preheated oven until golden brown, \cunum{10--12}{min}.
\end{step}