GOOD OL' FASHION CHOCOLATE CHIP COOKIES

Seriously, I don't think that there is a way that you could ever go wrong with these bad boys! :) Chocolate chip cookies have been around since 1930. They were invented by accident!! The inventor of the 'Chocolate Chip Cookie', Ruth Wakefield, was mixing a batch of cookies for her roadside inn guests when she discovered that she was out of baker's chocolate. She substituted broken pieces of Nestle's semi-sweet chocolate, expecting it to melt and absorb into the dough to create chocolate cookies. That didn't happen, but the surprising result helped to make Ruth Wakefield one of the 20th century's most famous women inventors. When she removed the pan from the oven, Wakefield realized that she had accidentally invented "chocolate chip cookies."

At the time, she called her creations "Toll House Crunch Cookies." They became extremely popular locally, and the recipe was soon published in a Boston newspaper. As the popularity of the Toll House Crunch Cookie increased, the sales of Nestle's semi-sweet chocolate bars also spiked. Andrew Nestle and Ruth Wakefield decided to come up with an agreement. Nestle would print the Toll House Cookie recipe on its package, and Wakefield would be given a lifetime supply of Nestle chocolate. Due to this unexpected discovery by a famous woman inventor, the chocolate chip cookie became the most popular variety of cookie in America, a distinction it still holds to this day.

This recipe is so EASY, and so much fun to do with your little ones! Enjoy! :)
courtesy of foodnetwork.com

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.