RECCE’S COOKIE

3/4 c brown sugar
3/4 c sugar
2 3/4 c flour (add more if your cookies turn out semi-flat)
1/2 tsp salt
1 tsp baking soda
2 tsp vanilla (real vanilla is better but more expensive, fyi)

2 sticks of butter
2 large eggs
Guittard milk chocolate chips (this is very important, don't skimp on the chips, these are the best chocolate chips I've ever had)
Reeses peanut butter chips (I've never tried generic, good luck if you so choose to sojourn down that course)

Heat oven to 375. Mix sugars and butter. Add in vanilla and eggs. Mix dry ingredients, I usually do flour last. THIS IS THE MOST IMPORTANT PART: Add the chocolate and peanut butter chips to your heart's content. I always believe in very, very fair amounts of peanut butter chips. Scoop small amounts out with a spoon and roll into balls (only if you want shapely cookies, of course). Bake a dozen at a time for no longer than nine minutes. Depending on your oven you may want to bake for less time but I highly discourage baking them longer. That is, unless you're a crunchy cookie person. In which case you probably wouldn't like my cookies- it's the gooier the better for me.