"Better-Than-Average" Chocolate Chip Cookies

(That's what they're called in my cookbook, anyway...)

     Everyone loves a good ol' chocolate chip cookie...especially when they're still warm and a bit gooey in the center...right? These cookies are practically a staple in our house - I make them way too often!

     This is by far the best chocolate chip cookie recipe I've ever tried and for the past five years or so, has been my go-to recipe when I make chocolate chip cookies. They stay soft for a long time (as long as you don't overbake them) and they taste amazing! The dough is pretty irresistible too. I get compliments almost every time I make them.

Preheat oven to 350. Lightly grease cookie sheets or line with parchment paper (I find these cookies turn out best on parchment paper).
In a large mixing bowl, cream together butter (softened but NOT melted), sugars, eggs and vanilla. Beat until smooth and fluffy.
In another bowl, mix together flour, salt, baking powder and baking soda. Add to butter mixture and stir until everything is well combined. (I usually cheat and just put the dry ingredients into the butter mixture without mixing them together first - I know, you're not supposed to do that, but I don't like dirtying an extra bowl if I don't have to...and they still turn out great this way!). Stir in chocolate chips (I never actually measure them out - just eyeball it {I like lots!!}).
Drop spoonfuls of dough onto cookie sheets and bake about 9-10 minutes (**These cookies are best if slightly underbaked, so watch for the edges to just start turning brown and then get them out of that oven!).