These cookies are the answer to everything. They're buttery, chocolatey with just the right amount of salt and sugar. I've made these several times already and finally got around to posting the recipe. The original recipe is by Natasha from The Cake Merchant and the only modification I made was the addition of salt and excluding the dipping the cookies in chocolate part.

Ingredients

2 cups all-purpose flour
8 oz unsalted butter at room temperature
2/3 cup confectioner's sugar
1/2 tsp vanilla extract
1/4 tsp salt
3/4 cup mini chocolate chips

Steps

In a stand mixer, beat the butter and sugar until they're well blended.
Sift together salt and all-purpose flour. With the mixer on low, beat in the flour to the butter and sugar mixture until well incorporated.
Gently fold in the chocolate chips.
Place the cookie dough in a gallon size bag. Using a rolling pin, flatten the dough to 1/4 inch thickness. Refrigerate the flattened dough for about 2 hours.
Pre-heat the oven to 325 degrees F.
Cut open the bag and cut the cookies to desired shapes.
On a parchment lined baking sheet, bake the cookies for 18-20 minutes.

Prep time about 30 minutes | Baking time about 20 minutes | Makes about 3 dozen

Meet N, a vivacious 12 year old who loves to bake, draw, play her keyboard and sing Lana Del Ray songs. She loves the color blue and recently changed her room color from yellow to teal. N is super outgoing and didn't feel camera shy at all. Infact, she said, "I love getting my pictures taken!" She was so sweet for bringing me these beautiful flowers (pic below) from their garden and a whole lot of fruit (pic below) from their backyard.