The best Chocolate Chip Cookies you will ever make.

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Honestly.  I have never tasted better.  And I’ve eaten a lot of cookies!  These cookies are rich and flavorful and soft and amazing.  I can’t take the credit, though.  The credit goes to the butter.  All that delicious butter.  People ask me for this recipe every time I make them.  And now all the goods are yours.  The original recipe makes a ton, so I gave you a “thirded” recipe at the bottom.  Or you can just make the entire recipe and bake however many you want and then just freeze the rest in individual serving sized dough balls.  If you freeze them, then bake them about 30 seconds to 1 minute shorter than when they are thawed.
Cream together:
1 1/2 cup sugar
2 cups brown sugar
1 pound real butter, softened
3 eggs
2 tablespoons vanilla
Combine the following in a separate bowl:
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
6 cups flour
Add the dry ingredients to the wet ingredients, then add:
1 large package milk chocolate chips, and incorporate evenly.
Form into golf-ball sized balls and bake at 350 for 8-10 minutes (I go closer to 8).  Don’t over bake!  It’s best to under bake them, if anything, and then when they are cooled they are extra soft and gooey.

**TIP: These make great favors for parties or showers.  Just double the size of the cookie dough ball (two scoops of a cookie dough scooper rolled into one big ball) and bake for 10 minutes and 30 seconds (6 to one sheet).  Then let them cool for a few minutes on the cookie sheet before removing them to the counter to cool the rest of the way and then put them each in a paper CD cover with a cute sticker for your guests to take home.

1/3 the recipe:
1/2 cup sugar
1/3 cup brown sugar
1 1/4 stick butter
1 egg
2 tsp vanilla
1/2 tsp soda
1/2 tsp salt
2 cups flour
1/3 package milk chocolate chips