The Best Chocolate Chip Cookies In The World

I am embarrassed to admit that I once at a whole batch of these chocolate chip cookies in 3 days.  They are insanely delicious and easy to make.  Get ready to bake up some chocolate chip cookies that are soft and chewy on the inside and crisp on the outside.   It’s the kind of cookie that will make you feel all warm and fuzzy inside.  (I prefer to eat them in the dark, while sitting in a closet . . . crying).

Ingredients:

• 2 cups or 12 ounces of chocolate chips (My favorite is Hershey’s Chocolate Chips, but use whatever brand you prefer – just don’t do the store or generic brand!  Don’t cheap out on me people!)
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 sticks (or one cups) of UNSALTED butter, taken out at room temperature.
• 1/2 cup granulated sugar
• 1 cup light brown sugar – well packed
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract (not the imitation stuff)
• 2 large eggs.

Make sure you take your butter out of the fridge ahead of time and set it out on the counter until it is soft/room temperature.

1. Preheat your oven to 350 degrees.
2. In a small bowl, combine the flour and baking soda, and use a whisk to ensure there are no clumps.  Set the flour mixture aside for now.
3. In a larger bowl, mix the room temperature butter with the granulated sugar and the brown sugar.  You can use an electric mixer for this, but I prefer to use a spoon and mix it by hand (I consider it my exercise for the day, allowing for me to binge on warm chocolate chip cookies right from the oven, without guilt).  Mix the butter and sugars until creamy.
4. Add the salt, vanilla and eggs to the butter and sugar mixture and mix until well blended.
5. Add the flour mixture to the butter mixture, and stir just until all ingredients are combined.
6. Stir in your chocolate chips
7. Using a spoon, drop heaping tablespoon balls of cookie dough on a non-greased cookie sheet, about 2 inches apart.
8. Bake cookies for 8 to 10 minutes, until cookies show a slight browning around the corners – but are still soft in the center.
9. Remove from oven and let cookies cool, remaining on the baking sheet for about 2 minutes.  Then transfer cookies to a wire rack, or some waxed paper on the counter top.

Depending on how much batter you eat raw (and although I can’t recommend it, I will admit that I love to do it too!), you should get anywhere from 1 to 36 cookies.

This is a recipe that I found from Martha Stewart (God Bless Her).  They are the absolute best chocolate chip cookie I have ever tasted.  Delicious warm from the oven, or even cold – they stay chewy.

You can store cookies in an airtight container at room temperature for about a week.  I like to put mine in a freezer zip bag and freeze them.  Frozen chocolate chip cookies make an incredible treat!

(3 votes, average: 5.00 out of 5)
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Tags: Chocolate Chip Cookies, cookie, cookies, Dessert

This entry was posted on Wednesday, March 25th, 2009 at 8:52 pm and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.