The humid hot weather keeps sticking around, but it has not stopped me from baking. I was hoping these chocolate chip cookies would not be as flat as the last few batches I’ve made, but they were, sadly. I blame the humidity!

A few notes – scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the individual mounds of dough overnight. Preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right amount.

• Ingredients list
• 1 cup butter, melted
• 1 1/4 cups sugar
• 1/4 cup brown sugar
• 1 egg
• 2 egg yolks
• 2 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups mini chocolate chips

Directions – in a bowl, mix together melted butter, sugar, and brown sugar. Add yolks and egg. Blend in dry ingredients. Fold in chips. Scoop put 1/4 cups of dough and form into tall mounds. Chill overnight. Line cookie sheet with nonstick baking liners. Preheat oven to 350 degrees for 20 minutes before baking. Stagger cookie mounds on prepared sheet (4 per sheet). Bake 12 to 14 minutes (golden brown around edges and not too doughy on top). Cool completely. Store in covered container.

Thank so much for stopping by today! Wishing you a happy, joyful, day filled with loving kindness.