Chocolate Chip Cookies

Just that simple.

A Chocolate Chip Cookie.

But a darn good one.

I've made many in my day, and this one takes the cake.  Just as delicious the next day, too, which is saying a lot seeing as how I buy the generic brand of ziplock baggies that tend not to do the best job at keeping things fresh.




Here's what you'll need:

1 Cup Brown Sugar, packed
1/2 Cup White Sugar
1 Cup Unsalted Butter, room temp
1 tsp Vanilla Extract
2 Eggs
2 1/4 Cups Flour
1 tsp Salt
1 tsp Baking Soda
2 Cups Semi Sweet Chocolate Chips

1. Preheat oven to 350 Degrees Fahrenheit.  Grease a couple large cookie sheets with the butter wrapper.

2. Beat butter and sugars until creamy.  Add in eggs and vanilla and beat until well combined.  Add in flour, salt and baking soda (You can sift them in if you're fancy, I was lazy last night and didn't sift.  Cookies came out fine.  Just stir the dry ingredients up a bit so all the salt's not in one place in the batter.) and blend until well combined.  Stir in chocolate chips.

3. Drop by the Tablespoonful (or larger) onto prepared cookie sheets, about an inch apart.  These guys really don't spread out that much.

4. Bake at 350 for 10-12 minutes until edges are just starting to turn golden.  If you like your cookies crispier, press down on the balls of dough to flatten them a bit before placing in the oven, and cook for a couple minutes longer.

5. Let cool one minute before eating while you finally watch The Hunger Games for the first time after making it through your first live, offline, fantasy football draft, which is oddly enough rather similar to the Hunger Games.

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