Chocolate Chip Cookies

This seems like kind of a funny recipe to post first, but I'm so tired of seeing sad, burnt flat, dry cookies. I have made tons of cookies in my day and I still love a classic chocolate chip cookie. And in my opinion, these are the best. No fuddy duddy weird ingredients. Just simple, good cookies.
A little bit about why I think this recipe works the best: the melted butter absorbs the sugar well, and keeps the mixture moist so when you mix in the flour, you're less likely to overwork the batter. The bread flour has more gluten than all purpose so it gives the cookies more chew. The vanilla bean paste (I should write a post about that in itself) has such a fantastic flavor, you really can't go wrong. Also, I have no idea why.. but when you bake cookies on parchment paper, they always come out better... always. And yes, it's a pricey product. But it's worth it.. just buy the parchment paper. And you can use parchment over and over. when you're done baking, fold it back up and use the paper again. I usually start fresh after 4 or 5 batches of cookies. Ok, that's enough about parchment paper... ha!

Also, you will want to chill the dough slightly before baking. Cold cookies for some reason bake better.

Here's the recipe:
3/4 cup unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup granulated white sugar
1 teaspoon salt
2 teaspoons vanilla bean paste
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup all purpose flour
1 cup bread flour
12 ounces chocolate chips

Mix butter, sugars and salt. Add vanilla and eggs and mix until well incorporated. Mix in baking powder and baking soda. Finally, mix in flours and chocolate chips.

Refrigerate dough for 20 minutes.

Drop by 1 tablespoon onto parchment paper lined baking sheets about 2 inches apart. Bake for 10 minutes at 350.