the BEST Chocolate Chip Cookies ever!

I have to start out with my best, most requested recipe first of course! I got this recipe from my dear friend Whitney, and modified it a little to make it more my style. I have made these cookies countless times, and I still love them with all my heart. The nice thing about these is that the dough is great, you can add any kind of chips to them, and the cookies last and stay soft for days. Hopefully they turn out just as well for you! Some of my tips include: use BUTTER! do not use margarine-margarine is gross, you've gotta use the good stuff. I also use Ghirardelli Milk Chocolate Chips in my cookies, and real vanilla-I like Watkins best :) I have also made these cookies with Reese's Peanut Butter Chips, Ghirardelli White Chocolate Chips, milk chocolate and Heath toffee chips, and Ande's Mint Chips. They turn out beautifully every single time. Let me know if you have any questions!

3/4 cup White Sugar
3/4 cup Brown Sugar-packed
3/4 cup softened Butter, make sure it's not melted

Mix sugars and butter with a spoon until creamy and light in color. I stir it kinda fast/whip it(I always mix this recipe by hand-I've never actually used a mixer because it turns out so well by hand)

add:
1 Egg
2 tsp. Vanilla
Mix well again with spoon

In seperate bowl mix:
2 1/4 cup Flour-measure exactly
1 tsp. Baking Soda
1/2 tsp. Salt-I always add a little less

Add flour mixture to creamed mixture, mix a few times with the spoon and then dig in! This is my favorite part...I of course make sure my hands are clean, and then I mix the dough with my hands, sqeezing and releasing until it is a beautiful, completely mixed dough. I then add the chips of my choice, usually around 1 cup, and mix it some more. After eating a few spoon-fulls I use my handy cookie scoop and make 15 cookies per baking sheet.

Bake at 375 for 8 minutes

8 minutes is always the perfect time for me with these ones, you want to make sure they're a little golden, but do not over bake them, I personally like my cookies to be soft, and when you pull these out they make look a little doughy in the center, but after a few hours they will be solid and soft and perfect!
Hope they turn out for you!
PS this recipe turns out great if you double it too.