If you know me, you know that I love baking and cookies more than anything in the world basically. I love baking so much that I will spend hours in the kitchen making cupcakes, cookies, bread, and so much more! Yesterday, I spent three hours making beer bread and chocolate chip cookies. My love for cookies is so massive that I am actually eating them as I write this article.

Now, not every cookie is delicious and not every recipe makes a decent cookie. Sometimes the recipes produce really flat, hard, and dry cookies that are just not yummy. While I may not be studying the culinary arts, there are just some things a person knows is wrong with their dish. I want a really moist, soft, and thicker cookie to enjoy. For the past few years, I have been highly complimented on a recipe that I use and modified to my taste. My favorite version of the recipe has toffee in it, so I will give the recipe without it and then tell you how much to add if you want to try it.

Ingredients:

• 1 cup butter, melted
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

OR

• 1 1/2 cups semisweet chocolate chips
• 1/2 cup toffee bits

Instructions:

1. Preheat oven to 350 degrees F.
2. Cream together the butter, white sugar, and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Mix together the baking soda, salt, and flour in a separate bowl.
5. Slowly stir in flour to liquid mixture until fully combined.
6. Use a fork to mix in the chocolate chips (and toffee mixture if desired).
7. Place in the refrigerator for 5-10 minutes for a more solid consistency.
8. Scoop about a tablespoon and place on a parchment paper-lined baking sheet and space dough balls evenly.
9. Bake for about 10 minutes, or until edges are nicely browned.

So this is a really great recipe for quick and easy cookies. They do not usually spread out much unless the dough is not chilled before use. For larger and flatter cookies, I suggest scooping out the same amount and gently pressing your palm into the cookie dough after placing it on the tray. The cookies still cook just as deliciously as before, except now they look even bigger! Be really careful not to press too hard or your cookie will cook faster, and if you are not cautious, it will become hard and overcooked. Bring a tray like this to work, to a party, or even make a tray for yourself, and watch the cookies get eaten all up!