Chocolate Chip Cookies

I use capitals in the the wrong places and it is very freeing.

For example, any time you ever see me speak of a Chocolate Chip Cookie, the word will receive the proper place of honor by being Capitalized.

One of the things I wanted to do when I got married was perfect the perfect Chocolate Chip Cookie. I've done it. Come on in a little closer and I'll share my secrets.

• The butter must soften at room temperature (don't disrespect the butter by throwing it in the microwave...Paula would not have it and neither will I)



• Use your Kitchen Aid to cream the Butter, Sugar, Eggs and Vanilla if you like BUT hand mix in the flour mixture. It creates a higher cookie with nice texture. Big Texas Cookie if you will.



• My favorite recipe is the one right on the back of the bag of Nestle' Tollhouse Semi-Sweet Chocolate Chips



• Preheat your oven. This is important.



• Chill your dough at least 30 minutes before baking.



• Let them cook for 9 minutes, take them out and let them hang out on the pan for at least 5 minutes.



• My cookies taste the best the next morning after I left them sitting right there on my baking stone overnight.

2 1/4 c flour

1 t baking soda

1 t salt

3/4 c granulated sugar

3/4 c brown sugar

2 sticks butter, softened

1 t vanilla

2 eggs

1 bag semi-sweet chocolate chips

In a small bowl, mix flour, salt and soda. In another bowl cream butter, sugars, and vanilla. Add in eggs 1 at a time. Stir dry mixture into creamed mixture. Fold in chocolate chips. Chill batter at least 30 minutes.

Preheat oven to 375 and bake 9-11 minutes.