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A Cookie is a Personal ThingJust like a sandwich, a cup of coffee or tea, or maybe even your pizza; just about everyone has a personal preference on what kind of chocolate chip cookie they prefer. The following chocolate chip cookie recipe makes an AMAZING cookie to be eaten right off the pan if you prefer soft and chewy. However, if you like a cookie that will stand up to a good milk dunk, these are also some of the best. The catch: you'll have to squirrel some away to allow them to reach that crunchy level. They are SO GOOD, usually the batch doesn't make it to the next day.
THE LAST CHOCOLATE CHIP COOKIE RECIPE YOU'LL EVER NEED 3/4 cup white sugar3/4 cup packed brown sugar3/4 cup stick butter or margarine, softened1 large egg1 tsp. Vanilla extract2 1/4 cups flour1 tsp. Baking soda1/2 tsp. Salt12 oz. semi-sweet chocolate chips
Directions:Preheat oven to 375 degrees. In a large bowl, mix sugars, butter, egg, and vanilla until smooth. Stir in flour, baking soda, and salt. Add chocolate chips. Use cookie scoop or spoons to drop dough by rounded tablespoons onto untreated cookie sheet. Bake 7-8 minutes per batch. Cookies should be slightly golden but still pale. Cool 5 minutes on a cookie sheet.