"Best Cookies Ever" Recipe

Two sticks of softened unsalted butter

2/3 cup granulated sugar

3/4 cup light brown sugar (dark is fine too--depends on your preference)

one teaspoon vanilla extract

two large eggs

one teaspoon salt

one teaspoon baking soda

2.5 cups of all-purpose flour (my preferred brand is Gold Medal)

12 ounce bag of semi-sweet chocolate chips (my go tos are Ghriardelli and Nestle)

In the bowl of an electric mixer beat softened butter and sugars for 3 minutes or until batter is a cafe au lait color.  Add vanilla and eggs and beat for an additional 2 minutes.  Add salt and baking soda and beat until evenly mixed.  Add flour and mix on low speed until batter is blended.  Add chocolate chips and beat until chips are mixed in well.

Wrap the mixture in plastic wrap or put into a container and refrigerate for approximately three hours, until the batter is nice and firm.  Heat oven to 350 degrees.  Line a cookie sheet with parchment paper and place a teaspoon size dough ball on the cookie sheet.  Place dough balls approximately 2 inches apart.  Bake for 7 minutes.  At the end of the 7 minutes, turn the cookie sheet around, and bake for an additional 7 minutes or until edges are a nice buttery golden brown.  Transfer to a wire rack for cooling.  Eat and enjoy!

This recipe makes approximately 3 dozen cookies.  I like to keep a dozen or so out and freeze the rest.  The cookies thaw quickly, and this way, you will always have a freshly baked cookie for those wintertime sweet-tooth cravings.

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