2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (a 12-ounce package) chocolate chips
1 cup chocolate flakes

Preheat oven to 375 degrees Fahrenheit.

Combine the flour, baking soda, and salt in a small bowl, and stir.

Then, after those ingredients are completely mixed, stir the butter in as well.

Pour the granulated sugar on the mixture, and stir until there are no chunks visible.

In a large mixing bowl, stir brown sugar and vanilla extract until it is creamy.

Add two eggs, one at a time, and blend them well so there are no chunks after each addition.

Gradually beat in the flour mixture.

Finally, stir in the chocolate chips and chocolate flakes. (The chocolate chips/flakes may vary with how much one wants in the end result. The labeled measurements above may be too much chocolate for some people).

Refrigerate the batter for twenty-four hours.

Spoon onto greased baking sheet, by the Tablespoon, about 2 inches apart.

Bake for 9 to 11 minutes, or until the cookies are golden brown. The time will vary with the size of each batch being made. One trick to always remember is that cookies look softer in the oven. When they start to cool down, they harden up slightly. How one can tell when a batch is done, is when the cookies are slightly golden, and the edges of each individual cookie are darker than the center.

Cool the batch on baking sheets for 2 minutes or until the cookies feel cool enough to eat.

The last duty is to enjoy!