The secret to the best chocolate chip cookies ever.

Okay you will need to trust me on this. But I have gotten more compliments on my chocolate chip cookies than anything else. Whenever I would make chocolate chip cookies from scratch they would always come out thin as pancakes. Kind of like this:

I tried everything. I used half shortening, half butter. That helped, but to me sacrificed some of the delicious yummy flavor that comes from using butter. I tried keeping everything ICE cold. Like my bowl, my pan, everything. That also kind of helped, but wasn't foolproof. I tested my baking soda. I used vanilla pudding. I used baking powder and baking soda. I used only baking powder. Then I spent some time researching and testing, and I discovered THE SECRET.

Melt the butter. Completely melt it. Don't soften it, completely melt it. I know it's very unorthodox, but it works. Every time. Leaving you with a cookie that looks a little more like this:

Thick, chewy and delicious. If you like them a little crispy cook them just a little longer. I kind of modify the Nestle Tollhouse recipe. But I have followed the recipe exactly, and even that is fine, as long as I melt the butter.

1.5 sticks of butter - melted

3/4 c. brown sugar

1/2 c. white sugar

1.5 tsp vanilla

2 eggs

2 c. flour

1 tsp baking soda

1 tsp salt

about 3/4 of the regular size bag of chocolate chips (I always prefer semisweet)

Then I bake at 350 until it starts to smell perfect. I seriously rely on my nose more than a timer. I think it's about 6 or 7 minutes. Let them finish cooking out of the oven in the pan. Perfection. Every time.