My favorite chocolate chip cookies

These cookies don't really need a lot of explanation. I just absolutely love them. Every time I make them I get asked for the recipe - which I think says a lot for a food that we all already have a favorite recipe for. Butter is key. Brown sugar is key. I like it with unsalted butter and then adding a little kosher salt on the top of each cookie just before popping them in the oven, but salted butter works just fine as well.

So, the real debate is semi-sweet, or milk chocolate? I go back and forth, depending on my mood. Sometimes I just crave them with Hershey's Mini-Kisses and other times I just want that little bite that semi-sweet offers. Whatever mood you're in, or whatever your taste is - these will satisfy it. They're sweet enough to handle the semi, but they're rich enough that sweet tastes good with them as well.

Enough talk.
Recipe:

BEST-EVER CHOCOLATE CHIP COOKIES

Makes about 2-3 dozen cookies, depending on your cookie dough rationing

INGREDIENTS:

1 C butter or margarine, softened

3/4 C white sugar

1 C brown sugar

2 eggs

1 teaspoon vanilla

3 C flour

3/4 teaspoon salt

3/4 teaspoon baking soda

1 (12 ounce) bag chocolate chips (if you're into milk chocolate, I've found that Hershey's mini kisses chocolate chips really make this recipe)

DIRECTIONS:

Preheat oven to 350 degrees. Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto greased cookie sheet by heaping tablespoons. Bake for 8-10 minutes until lightly browned (they will continue to cook a little when you take them out, so this step is critical for these cookies...). Enjoy!

Recipe originally found in “The Essential Mormon Cookbook”

5 stars.