I know we're getting into that holiday special-cookie baking season, but there's not much that soothes my soul like a warm chocolate chip cookie. I've tried a ton of recipes over the years and my favorite can be found at Annie's Eats: Thick and Chewy Chocolate Chip Cookies.
This recipe makes BIG, bakery-style cookies that are thick and soft and fantastic. I use Ghirardelli Bittersweet Chocolate Chips in mine and they're just PERFECT. It also calls for the butter to be melted, which makes these SO FAST to put together in the mixer. No waiting for butter to soften!
This recipe doesn't make a lot of cookies - each one is a half cup of dough, so I usually get about a dozen. I make 4 or 6, then freeze the rest as balls of dough to pop in the oven later. (I find if I actually freeze them as spheres then I'm far less likely to take a scoop of frozen dough out of the freezer as a snack.)