Classic Chocolate Chip Cookies

  Hey, what's up baking geeks? You may recall a while back I posted a recipe for brownies. I started that post off by saying we had made these brilliant chocolate chip cookies on a slow day at this coffee shop I worked at,(Not anymore sadly) but since my mom wasn't in the mood for cookies that day, I made brownies instead.
  My mom still wasn't in the mood for chocolate again when I asked this time to make these, but I found a glorious little loophole. About half of the stuff that I post on here my family doesn't even get the chance to eat. A lot of it goes to a thing my church does every Friday night for 12 to 18 year-olds called youth group. So she wouldn't even have to eat them!
  I like to bring snacks to youth group because after about two hours of hanging out, everyone gets a hankering for something sugary. I try my hardest to always bring something, but this time it looked like I was cutting it a bit close. It was already 4 o'clock and I hadn't started anything, But remembering how quick these cookies were and how delicious they were, I figured I would have plenty of time to bake these and clean up afterward and that it would be totally worth it. So after about 5 minutes of convincing arguments on my part, my mom finally let me make them.
  These are classic chocolate chip cookies. They are soft and slightly chewy if done right, and have almost more chocolate the cookie. Just the way I like it. They are best served warm with a cozy blanket and a glass of milk.

Ingredients:
1 cup butter, melted
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups all purpose flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 cups semisweet chocolate chips

Directions:
1. Mix both types of sugar and the butter together into a fluffy mass in a large bowl.
2. Add the eggs, water, and vanilla and stir.
3. Now add the flour, baking soda, and salt. Beat with a wooden spoon until no lumps remain.
4. Stir the chocolate chips until evenly incorporated.
5. Place tablespoon amounts onto a baking sheet in a 3 by 4 grid pattern.
6. Bake at 350 for 10 minutes or until you can lightly touch the top and it springs most of the way back.
7. Let cool for 10 minutes and devour ;)

Little tips form me:
  If your arm gets sore from beating the dough lump-less, just use your hand. that's what I do and It's faster easier and you usually get more lumps gone that way.

Make sure to eat at least one of these before these have cooled completely. That's when they taste the best.