Thick & Chewy Chocolate Chip Cookies

Let the stress baking continue! The silver lining is that I don't think I've ever baked this much, in this time frame ever, so more baked goods for friends!

Heading out to Phoenix this weekend and very excited for a break from Austin. I'm helping a friend move into her new house, but hoping to find time to go hike and explore Phoenix since the last time I was there we didn't get to explore the city at all.

If you need a late night pick me up, or last minute baked good - these cookies will be perfect for you.

Chocolate Chip Cookies
1 stick unsalted butter, melted
1/4 cup packed dark brown sugar
1/2 cup white cane sugar
1 Tbsp vanilla extract
1 egg
1 3/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup dark chocolate chips

Instructions:
In the bowl of a stand mixer with a paddle attachment, a regular bowl and whisk or hand beaters is fine, cream the butter and sugars together on medium high until smooth - about 3 minutes. Stir in the vanilla and egg until just incorporated, over beating the egg will make the cookies though. Stir in the flour, salt, and baking soda until little dough balls are formed. Add chocolate chips and mix by hand.

Using a cookie scoop (I used #20) or your hands, scoop dough onto cookie sheet lined with parchment, leaving about an inch between each cookie. Bake for 12-14 minutes until just set. Let cool and keep in an airtight container for up to 4 days.