Chocolate chip cookies

Another request from France, where chocolate cookies are a phenomenon & sold in fancy bakeries, although they are nowhere near as good as in the US. French friends ask me to bring them as dessert when they invite us to a dinner party as if they were a delicacy! The kids also bug me daily to make them... This recipe comes from way back when I was a kid & is still the best.
For my kid's birthday parties I put the whole batch of batter onto a pan and make Chocolate Chip Cookie Cake. Decorate with sprinkles, M&Ms, whatever!

TIPS: DON'T OVERCOOK!
If kids don't like chunky pieces of nuts, then add ground walnuts, almonds, pecans.....
A little grated coconut goes a long way flavorwise!
I only use really good dark chocolate, smashed into chunks.

CHOCOLATE CHIP COOKIES
1 cup whole wheat flour
1 1/4 cup white flour (or 1 cup flour, 1/4 cup ground nuts + grated coconut)
1 tsp baking soda
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
2 eggs
1 cup or 2 sticks butter (room temperature)
1 pack of chocolate chips or 12 oz chopped chocolate

Preheat oven 375°.
Combine butter, sugar, vanilla until creamy.
Beat in eggs, singly.
Gradually add dry ingredients.
Add chocolate or other fun sweets.
Drop onto a cookie sheet with a tablespoon, don't flatten & space apart.
Cook until edges are golden but center is still soft, about 8 minutes.
Remove from oven, let cool a few minutes before transferring to a cooling rack ( or plate).
If the kids don't scald themselves devouring the oven hot cookies, let them cool completely before placing in a tight lidded tin.
Theoretically they keep 5 days, or can be frozen, but normally the shelf life of cookies is maximum the next day (triple recipe, hidden tins)