Chocolate-Chip Cookies

I've had baking on the brain recently.  I think something about the spring weather puts me into nesting mode, which means cleaning and baking {just add pearls and call me June Cleaver.}  I love trying new recipes, but for me, it's hard to beat classic chocolate chip cookies.

I know everywhere you look someone is claiming to have THE best chocolate chip cookie recipe.  I've tried all of them, and have been thoroughly underwhelmed {I'm looking at you New York Times/Jacques Torres.} I still haven't found one better than the aptly-name All-Time Favorite Chocolate Chip Cookie recipe from Southern Living.  Whip up a batch this weekend and tell me if you've tasted any cookie that can hold a candle to these.

Ingredients

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup firmly packed dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups plus 2 Tbsp. all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 (12-oz.) packages semisweet chocolate morsels {Forget the fancy stuff. Nestle is the way to go here.}
• Parchment paper

Preparation

1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely {about 15 minutes}.

*I like my cookies to be a happy medium between soft and crisp, and I've found that 11 minutes is the perfect amount of baking time for me.