My favorites...

Chocolate Chip Cookies

1 Cup (2 sticks) Butter, room temperature

1 Cup Brown Sugar

3/4 Cup Granulated Sugar

1 T Vanilla

2 Eggs

3 Cups Flour

3/4 t Baking Soda

3/4 t Kosher Salt

2 Cups Chocolate Chips

Preheat Oven to 350.

Sift together the dry ingredients and set aside. Cream together butter and sugars and light and fluffy. Add vanilla. Then add the eggs one at a time mixing them in completely before adding the next. Scrape the sides of your bowl when necessary. Add the dry ingredients all at once, with your mixer OFF. Then mix and low until it begins to come together. Then mix on medium for about a minute, or until everything is well incorporated. Mix in the chocolate chips.

Bake on a parchment lined baking sheet for 10-12 minutes, or until the tops begin to crack and the edges are golden brown.

Enjoy! (But don't eat the whole batch. I've almost done that once.)

Tips for the Perfect Chocolate Chip Cookie

1. Use REAL butter. Never use margarine. Never. Ever.

2. WHIP your sugars (white and brown) and butter on high speed until FLUFFY AND WHITE.

3. Use ROOM TEMPERATURE ingredients. I always crack my eggs into a small dish when I am getting all of my ingredients out and measured. This allows the butter mixture and eggs to beat together smoothly without the butter getting cold and clumping up.

4. SIFT together your baking soda, salt, and flour before adding to the wet ingredients.

5. Add your flour mixture ALL AT ONCE into your mixing bowl with the mixer turned off. Then beat on low to medium speed until combined. The less mixing you do, the softer your cookies will be. A lot of recipes say to gradually add the dry ingredients a little at a time. Be rebellious!

6. And last but not least, don't take the cookies out TOO SOON. The edges should be golden brown and the tops beginning to crack. If you take them out too soon, they will sink when cooling.