• 7 Tablespoons Salted Butter , Partially melted *
• 1/2 Cup Dark Brown Sugar
• 1/4 Cup White Sugar
• 1 Teaspoon Vanilla
• 1 Egg , Room Temperature
• 1 1/4 Cup All Purpose Flour
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1/2 Cup Semi Sweet Chocolate Chips
• 1/2 Cup Milk Chocolate Chips

1. Preheat oven to 350 ℉.
2. In a medium bowl whisk melted butter, eggs, and vanilla until well combined and fluffy.
3. In a separate bowl whisk flour, baking soda, and salt. Combine your dry ingredients with the wet ingredients using a wooden spoon. Be careful not to over mix. Stir in your chocolate chips.
4. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with a silpat or parchment paper.
5. Bake until lightly browned around the edges, but still soft in the center. About 8 to 10 minutes. Remove from oven, and allow to cool slightly on baking sheet for 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store in an air tight container at room temperature for up to one week.

*I microwave the butter until it’s at least half melted. This gives you a cookie that is crisper in the edges but still soft in the middle. For a crisp cookie melt the better and for a soft chewy cookie soften instead of melting!