Chocolate chip cookies are just as American as baseball and apple pies.

This recipe came from my friend, Valerie, who owns the Hidden Oaks Inn in Sonoma, CA.  If you are ever in the area, be sure to book a room for a few nights, she will spoil you with these cookies right before bed and you will wake up to a delicious breakfast and full coffee and juice bar in the morning.

These cookies really are soft and chewy and they make just the right amount.  If you want to make more, they double easily and also freeze well, so if you want a fresh baked cookie, all you have to do is grab them from your freezer.

Here are the ingredients.  No white sugar, only brown.  That is why they are so darn soft and chewy.

Cream together your butter (I always use salted unless I specify otherwise) and brown sugar together.

Add in your egg.  Then your dry ingredients.

You can mix in your chips with the mixer paddle or gently fold them in with a large wooden spoon.

Place each scoop of  cookie dough on a cookie sheet and bake in a 350 degree oven for about 9 or 10 minutes.

Perfection every time.  These are so good warm.  If I don’t get them right out of the oven, I don’t get one at all.

Thanks for sharing your recipe, Valerie.