Classic Chocolate Chip Cookies

I have about 10+ chocolate chip cookie recipes, but this one is in the top 2. Along with 'The Chewy' by Alton Brown. It's really similar to the Tollhouse recipe, just improved. I have the hardest time with cookies being too flat, too puffy, too bready, too crunchy, and so on. I've never had a problem with this recipe though! So here's what you need for the no-fail chocolate chip cookies

Butter, sugar, brown sugar, vanilla, eggs, flour, salt, baking soda, milk chocolate chips, and semi-sweet chocolate chips. In a large mixing bowl, beat together butter and both sugars until creamy

Add vanilla and eggs; beat until combined

In a separate bowl, combine all the dry ingredients, including chocolate chips (this way you won't be mixing the dough anymore than necessary. Stir together

Add to the dough and stir on low speed until just combined. (If you over mix, the cookies will become flat and hard)

Here's the finished dough

Scoop into dough balls and place in an air-tight bowl, container, plate, etc.

Refrigerate dough for 2 hours, or overnight if possible. When the dough is ready to be baked, place on a parchment paper lined baking sheet

Bake about 6-10 minutes, depending on the size of the cookies

Slide the parchment paper off the baking sheet to cool

Eat right then, when cooled, or the next day. Personally I think cookies are best the first day, but these will be good about 3 days if stored in an air-tight bag or container

Drink with a large glass of milk :)

Chocolate Chip Cookies

1 cup unsalted butter, soft

1 cup sugar

1 cup brown sugar

2 eggs

1 Tbs. vanilla

3 1/2 cups flour

1/2 tsp. salt

2 tsp. baking soda

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

In a large mixing bowl, cream together butter and sugars until creamy. Add eggs and vanilla, beat until well combined. In a separate bowl, combine flour, salt, baking soda, and chocolate chips. Add to the dough and mix on low speed until just combined. Scoop into dough balls and place in an air-tight bowl, container, plate, etc. Refrigerate dough for 2 hours, or overnight if possible. When the dough is ready to be baked, place on a parchment paper lined baking sheet. Bake about 6-10 minutes, depending on the size of the cookies. Slide the parchment paper off the baking sheet to cool. Eat cookies right out of the oven or cooled. I like cookies best the first, but these are good for about 3-4 days if stored in an air-tight container.