\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{350}{F}]
\serves{30/\textcolor{orange}{15}}
\preptime{\cutext{15}{min}}
\cooktime{\cutext{10}{min}}
\dishtype{\glutenfree} %   options: vegetarian, glutenfree, freeze, mealprep


\begin{step}
	\cutext{2_1/4}{cup} all-purpose flour\\\textcolor{orange}{\cunum{1/2}{cup} \plus \cunum{2}{EL}}
   \cutext{1}{TL} salt \hspace{1em}\textcolor{orange}{\cunum{1/2}{TL}}
   \cutext{1}{TL} baking soda\hspace{1em}\textcolor{orange}{\cunum{1/2}{TL}}
\method
   Combine in small bowl and set aside.
\end{step}

\begin{step}
   \cutext{1}{cup}/2 sticks butter, softened\\\textcolor{orange}{1 stick}
   \cutext{3/4}{cup} granulated sugar\hspace{1em}\textcolor{orange}{\cunum{6}{EL}}
   \cutext{3/4}{cup} packed brown sugar\hspace{1em}\textcolor{orange}{\cunum{6}{EL}}
   \cutext{1}{TL} vanilla extract\hspace{1em}\textcolor{orange}{\cunum{1/2}{TL}}
\method
   Beat butter, white sugar, brown sugar, and vanilla in a large mixing bowl until creamy.
\end{step}

\begin{step}
   2 eggs\hspace{1em}\textcolor{orange}{1}   %  \cuam no worky :(
\method
   Add eggs, one at a time, beating well after each addition.

   Gradually beat in flour mixture from step 1.
\end{step}

\begin{step}
   \cutext{2}{cup} semisweet chocolate chips\\\textcolor{orange}{\cunum{1}{cup}}
\method
   Stir in chocolate chips.

   Drop by rounded tablespoon onto ungreased baking sheets.

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