Chocolate Chip Cookies

At our house, we have a constant battle between those of us who dunk chocolate chip cookies in milk (me - and I've taught my kids that this is the best way to eat cookies) and those of us who don't (my husband, who can also add to his list of food sins that he doesn't like scallops or truffle anything).  However, we both agree on the super soft, extra thick muffins from Pinch of Yum.  When I made them, I got 18 beautiful, chewy cookies.   

Chocolate Chip Cookies

• 1 stick of Unsalted Butter

• 1/2 cup Cane Sugar

• 1/8 cup Light Brown Sugar

• 1 Tbl Vanilla

• 1 Egg

• 1/2 tsp Baking Soda

• 1/4 tsp + Salt

• 2 cups Flour

• 3/4 cups Dark Chocolate Chips

Directions

• Preheat the oven to 350.

• Melt the Butter.

• In a KitchenAid, blend the Butter, Sugars, and Vanilla.

• Add in the Egg and lightly blend.

• Add the Baking Soda, Salt, and Flour, mix until incorporated. The dough will almost be flakey. You should be able to roll it into a ball in your fingers without it sticking to your hands.

• Using a spatula, stir in the chocolate chips.

• Roll the dough into about 18 balls. Place 12 on one cookie sheet and six on the other. Using the spatula, gently press down on each dough ball to slightly flatten it.

• Bake for about 12 minutes or until golden brown. Try not to overcook! They won't turn a rich golden brown, but they will be delicious!