Flat and Chewy is my favorite type of chocolate chip cookie. Buttery, chewy, a little salty and utterly delicious. Pair these with a scoop of high quality ice cream, flavor of your choosing. I went the Häagen-Dazs vanilla route. If needed, store them in the freezer for 20-30 minutes to firm them back up.

Flat-and-Chewy Chocolate Chip Cookies
Makes Approx. 30 Cookies

2 c. all-purpose flour
1 ¼ tsp. baking soda
1 tsp. salt
8 oz butter, softened
1 ½ c. packed light brown sugar
¼ cup sugar
2 eggs
1 Tbsp. vanilla extract
2 c. chopped high quality milk chocolate chips
2 c. chopped toasted walnuts (optional- I skipped them)

1. Preheat the oven to 325-degrees F. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.

2. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough.

3. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches.

4. Bake until the edges are golden brown, 14 to 16 minutes. (Check them at 12 minutes to be sure) Let cool slightly on the baking sheet, then transfer to a cooling rack. Makes 30 to 35 cookies. (source)

What is your favorite type of cookie?