Perma-Soft Chocolate Chip Cookies

Most cookies harden once they cool down, but these little guys always stay soft. Maybe it has to do with the fact that they are 80% sugar. Definitely not healthy, but such a yummy treat to make once in a blue moon! This recipe comes from the Klutz Kids Cooking book.

Ingredients:

• 1/2 cup butter [melted]
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/8 cups flour
• 1/4 teaspoon salt
• As many chocolate chips as you desire
• Touch of cinnamon [optional]
  

Steps:

1. In a small bowl melt the butter in the microwave. While it's hot add both sugars. Stir it and let cool a bit.
2. While it's cooling, mix all the dry ingredients in a big bowl [flour, soda, salt, cinnamon].
3. Add the vanilla and egg to the sugary, buttery goodness. Mix it up.
4. Now add the wet mix to the dry. Stir it up and add in as many chocolate chips as your little heart desires. Stir more.
   
5. Once your are satisfied that all the ingredients have become familiar with each other you may store the bowl in the fridge for an hour. This is optional, though it does make it really easy for later on. I usually follow this step even though it delays the cookie eating.
6. Turn the oven to 375 degrees. What a simple step!
   
7. Get your cookie sheets out! No need to grease. Make sure your hands are clean and roll the dough into walnut-sized balls.
8. Bake for 10 minutes, DO NOT OVERCOOK!!
9. Once they are done let cool and stuff your face!

This recipe claims to make 2 dozen, but I can usually only squeeze 20-23 cookies out of it. Maybe my minds idea of the size of a walnut is somewhat off.