From the Oven: Classic Chocolate Chip Cookies

There's nothing better than good ol' chocolate chip cookies. The last time I made these I was told that I should quit whatever career path I was on and open up a bakery instead. So, I now share with you my standard recipe for these little wonders that can make any occasion into a part-ay {ok, well maybe just in my world then...}

2 1/4 c. all-purpose flour

1/2 tsp. baking soda

1 tsp. salt

1 c. butter, melted

1/2 c. granulated white sugar

1 c. packed brown sugar

3 tsp. pure vanilla extract

2 large eggs

2 c. semisweet chocolate chips {sometimes I like to change this part up, like using smarties or white chocolate instead}

Preheat oven to 350 degrees. In a small bowl, sift together flour, baking soda, and salt, then set bowl aside. In a larger bowl, combine butter and both sugars with a whisk. Add in vanilla and eggs and whisk until fluffy and well-combined. Slowly add in flour mixture - at this point, I like to change out the whisk for a wooden spoon. Stir in chocolate chips.

Place tablespoon-sized balls of dough onto a non-stick baking sheet, roughly two inches apart. Bake cookies until golden on the edges, but still soft in the center, about eight to ten minutes. Remove from oven and let cool for ten minutes before transferring to wire rack. Cookies may be stored at room temperature for up to one week.

This recipe makes about three dozen cookies.