In the Chips

Here it is. It just may be THE best chocolate chip cookie recipe ever. Crispy, slightly chewy, begging for a glass of ice cold milk, and yes, it stays that way for days if your cookies last that long! Thanks to America's Test kitchen, I share with you the last word in chocolate chip cookies!

Ingredients:

1 1/2 sticks of butter, softened

1c. brown sugar

1/2c. white sugar

2t. vanilla

1 whole egg + 1 yolk (save the whites for something else)

2 1/4c. flour

1/2t. Baking Soda

pinch of salt

1 bag your favorite chocolate chips (I prefer Ghiardelli and I use 1/2 semi-sweet and 1/2 bitter sweet)

Preheat oven to 325 degrees. In mixer on low, cream butter until light and fluffy. Add sugars and mix until smooth. Add egg and yolk and vanilla. Beat until thoroughly mixed. With mixer on low speed, gradually add in the dry ingredients. Scrape the bowl down as you go. When you have a good, stiff dough, mix in the chips by hand.

I use a 1/2oz. cookie scopp for 2" cookies or a 3/4 oz. scoop for large cookies. If you have no scoop, drop by spoonfuls onto baking sheets and leave enough room to spread. Bake for 15 minutes and remove from oven. They will look barely cooked. Allow cookies to rest on sheets for additional 10 minutes. (They keep baking!) Then remove to a plate or cookie jar and enjoy!