The Best Chocolate Chip Cookies

I'm tellin you... these are good. Real good. Like, the perfect go-with-anything-cookie. Everyone needs a recipe like this! I used one I found on AllRecipes but I made a few tweaks of my own. That recipe advertises really big cookies--which are great, yes...but I prefer something a little easier on the waistline, so I made them smaller. If you want GINORMOUS cookies, then just use a bigger scooper to put your dough onto the cookie sheets. I'm a purist here. I don't like nuts in my cookies, so I refuse to add them into my masterpiece.

I love my KitchenAid...she made this process so much easier.

Anyway....

What ya need:

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, *melted*

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups milk chocolate chips (or m&m's... reese's pieces, you name it)

What ya do:

Preheat the oven to 325 degrees, and line your cookie sheets with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In your new beautiful stand mixer, cream the melted butter, brown and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until it looks light and creamy.

Gradually add in the sifted ingredients until just blended. Fold in the chocolate chips with a spoon.

 Drop cookie dough 1/8 cup at a time onto the prepared cookie sheets (That's two tablespoons). Cookies should be about 3 inches apart. You could also drop it in 1/4 cup like the original, but that's a big AZZ cookie if you ask me.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Yum! Fresh out of the oven these were great and the next day I popped a few into the microwave to recreate the melted chocolate chip delightfulness. You can adapt this recipe as needed, but for a damn good cookie, give it a try.