OK, so that might be a pretty bold claim but I really do love these chocolate chip cookies. Four years ago, while I was on maternity leave with my youngest, I got a little stir crazy and spent the summer working on the perfect chocolate chip cookie recipe. And, I'm going to share it with YOU!
The key is the mix of milk and semi-sweet chocolate chips. And to mix everything BY HAND. When you use your mixer, it overmixes everything and you get flat cookies. It's a bit of a workout for the biceps but trust me on this one.
Ingredients:
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp. vanilla
2 eggs
2 1/2 cups flour
1 tsp. baking soda
3/4 cup milk chocolate chips
3/4 cup semi-sweet chocolate chips
Preheat oven to 375.
Combine butter and sugars until well mixed. Add vanilla and eggs and stir well. Add flour and baking soda. Once all ingredients are evenly mixed, add chocolate chips and keep stirring.
After a few hearty spoonfuls of dough to check that all is right in the world, use your handy spring-loaded ice cream scoop that you've been using to scoop all those cupcakes we've been making. Scoop dough onto a baking sheet. Bake for approximately 12 minutes. Check on them after 10 minutes.
You can print my recipe from scribd
here.
Here's my best chocolate chip cookie tip: After making a batch of cookies, scoop the remaining dough onto a parchment lined cookie sheet and put in the freezer. After about 15 minutes, they'll be frozen enough that you can pop them into a gallon sized freezer ziploc bag. They'll be ready to enjoy in small batches whenever you get a cookie craving.
Freezing chocolate chip cookie dough works for me!
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