These are it!....almost

I've almost found my favorite chocolate chip cookie recipe. I was going through my pantry recently and noticed I had several half used bags of chocolate chips. I decided it was time to try another cookie recipe, and I'm so glad I found a recipe which is close to the cookie in which will be my "go-to" chocolate chip cookie. When I have some more time, I'm going to tweak this recipe a bit to see if I can get the cookies to stay a little taller. I don't want to change the consistency though, as it's perfect....for me.


Chocolate Chip Cookies
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 granulated sugar
1 tablespoon vanilla extract
1 egg
2 cups semisweet chocolate chips

Preheat oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and granulated sugar until well blended. Beat in the vanilla, egg until light and creamy. Mix in the sifted ingredients until just blended (do not over-mix). Stir in the chocolate chips by hand. Refrigerate the dough for a couple hours before baking. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. I prefer smaller cookies, so I use my cookie scoop. Bake for 15 to 17 minutes (about 12 minutes if using cookie scoop size) in the preheated oven, or until the edges are lightly toasted. Watch closely and pull out of the oven as soon as edges start to turn golden! Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Store in an airtight container and these cookies should stay soft for a couple of days.