Chocolate Chip cookie dough to keep on hand

I had forgotten about this particular recipe card for cookies until I had a sweet tooth attack lately.  Its a hybrid recipe - created by me from a couple of other recipes.  It might be my favorite cookie - crisp chewie and so buttery. They should be famous!  This time I was out of my favorite dark chocolate chips, so I used a mix of white chips and semi-sweet chunks.

Gina's Famous Chocolate Chippers (ha!)

1 1/2 sticks butter - melted, slightly browned, and cooled

3/4 c. each white sugar and brown sugar

1 1/2 t. vanilla extract

1 egg

Mix all of that together and add:

2 c. flour

1 t. baking soda

1/2 t. salt

then

1 c. chocolate chips of your choice

(the beauty of this recipe is no mixer is involved, you can mix these up by hand, and the dough isn't sticky so it releases from your scooper easily)

Pre-heat oven to 350. Chill the dough for 20 minutes, NOT LONGER. Drop by spoonfuls onto cookie sheet (I use a Silpat) and bake at 350 for 10-12 minutes.

I use a 1/8 c. measuring cup and make dough balls to freeze on a plate.  When they are frozen I pop them into a gallon size ziploc and store in the freezer.  From frozen, they take a couple minutes longer to cook.  When you take them from the oven, slam the cookie sheet down a couple of times gently and the cookies will settle and look perfect. (see above!)

I took some over to The Girl, warm from the oven, and told her they were from a new place called G's Treats.  Located in the suburbs, the woman only has one oven.  They were a hit!

Gina