20--- Mile High Shortbread Chocolate Chip Cookies

I've been working on perfecting these gems for a while now.

You see, the cookies at Discovery Basin Ski Area are the bee's knees.  I grew up skiing at this resort, and still do occasionally.  Their fresh baked cookies are always warm, thick, gooey on the inside, and in other words, perfect.  I could never figure out how they stayed so thick.  And then I played around with shortbread.

This is a smaller version, but pretty darn close.  Even if you've never had one of Discovery's cookies you can still appreciate these!  I think it's safe to say that I've found my go-to chocolate chip cookie recipe.

And the best news ever?  There's only 6 ingredients!

Mile High Shortbread Chocolate Chip Cookies
Makes 16-18 cookies

1 cup + 1 Tbsp butter, softened (yes, the extra Tbsp makes a difference)
1/2 cup powdered sugar, sifted
1 tsp pure vanilla extract
1/4 tsp salt
2 cups all-purpose flour
1 1/2 cups mini chocolate chips

Preheat oven to 350 degrees.  Use a mixer to combine butter and powdered sugar until well-mixed.  Add vanilla extract and salt, then sift in flour gradually and mix until combined.  Use a spoon to stir in chocolate chips until evenly distributed.  Place dough in the refrigerator for 30 minutes prior to rolling.

Prepare one large baking sheet with parchment paper.  Roll dough into 2" balls and place 2" apart on paper (they do not spread much).  Press down lightly on each ball to spread it slightly.

Bake on the center rack for 10 minutes.  Remove baking sheet from the oven and allow to cool for 2-3 minutes before transferring cookies to a cooling rack.

Store in a Ziploc bag or airtight container once completely cooled.