Chocolate Chip Cookies

I am not much of a cookie baker. I'd rather make a pizza or fry up some breaded chicken or shake up a cocktail. Not that I don't like cookies, I do I do I do. It's just that if I make them, I will eat them. Therein lies the problem.
When I was in elementary school my friend Meghan and I were making cookies at her house one afternoon. I don't remember exactly what happened, but somehow we added a few cups of salt instead of sugar. The cookies had to go in the trash. Those salty things must have, literally, left a bad taste in my mouth when it comes to baking cookies.
Over the years of not baking much, I have tried several chocolate chip cookie recipes. Most of which came from the back of a bag or the side of a box. I didn't like any of those recipes what-so-ever. Too crispy and flat. I don't know why I didn't immediately call up my mom for her recipe, I suppose I was determined to create my own with the help of Nestle. Welp, that theory has not worked and last night after realizing I needed cookie help, I called my mom for her recipe, which actually comes from a family friend. The secret is this: butter in your chocolate chip cookies makes them flat and crispy. And if I am going to indulge in a cookie it might as well be fluffy and gooey. (This was a great relief as I was out of butter and didn't want to send Brian to the store!!)
You can also make ice cream sandwiches with them, like Julie does. Sandwich vanilla bean ice cream between two cookies and serve for dessert.

Chocolate Chip Cookies
Makes plenty:)
Ingredients
1 1/2 cup oil
1 cup brown sugar
2 cups white sugar
4 eggs, room temperature
2 1/2 teaspoons vanilla extract
2 teaspoons salt
2 teaspoons baking soda
4 cups flour
About 24 oz of semi-sweet chocolate chips. (Ghirardelli are the best for these cookies)

Preheat oven to 350 degrees.
In your Kitchen Aide mixer using the paddle attachment, mix oil and sugars until well combined. Add eggs one at a time. Mix. Then add vanilla extract. Turn several times with spatula. In a separate bowl, combine flour, salt and baking soda. Stir with spatula. Turn mixer back on and slowly mix in dry ingredients. Once the dough has formed a cohesive ball, turn off mixer and remove attachment. Pour in chocolate chips and stir them in by hand. Refrigerate dough for a few hours or overnight. (I overnight-ed it:)
To form perfect cookies, use ice cream scoop and mold by hand, placing directly onto a Sil-Pad or un-greased baking sheet. You usually can fit 9-12 in one batch. Bake for ten minutes. You DON'T want the cookies to be golden brown. They'll be too crunchy. Watch them carefully. Take them out when they look slightly UNDERDONE. Let them cool for a moment before removing from sheet.
You will have enough dough to do at least 4 batches of 9-12 cookies each. I did 4 batches of 9 and rolled the remainder of the dough in a log, wrapped in plastic wrap and froze for later use.