These cookies are likely what jump started my baking adventure many moons ago. I worked on chocolate chip cookies for years until I discovered this unique and delicious cookie. I experienced so many of the cookie complaints – too cakey, too chewy, too crunchy, too fluffy, burn’t or overly browned on the bottom, the chocolate didn’t cover all the bites. I tried several different pans and finally discovered these sheets. Vollrath Baking Sheet I use them exclusively for cookies and loaf breads and have three for easy rotation. It makes zero difference if I use parchment or the silpat with these baking sheets. I get the same results. But if I use a rimmed sheet, I get a totally different cookie. But that’s a topic for another day. Back to my lovely cookies – I wanted a mix of crispy, chewy and pure cookie satisfaction. I wanted this cookie to be worth the calories! I finally got it right! I use salted butter, melt it slightly and also add salt to my flour mixture. I love vanilla extract so I use a generous tablespoon. I add a bag of mini semi-sweet chocolate chips so each bite has chocolate. I may or may not chill the dough and usually don’t. I do try and bring the eggs to room temperature but not always. I basically break every baking rule for these cookies but the end result is this delicious, “thin” (sorry not in the healthy sense!) sweet and salty cookie. I’m not bragging but they NEVER last long at any gathering and my co-workers devour them for breakfast! This year Avery has requested them for Santa. I think he will approve!