Jessi's Joys

Look no further, I have found the BEST chocolate chip cookie recipe ever.  Take my word that I have baked a LOT of chocolate chip cookies in my life.  In fact it was the very first thing I ever made.   Unfortunately, as a meer 6 year old wanting to surprise my family with a sweet snack, I thought 3 1/4 cups of flour meant three of the one-fourth cups…also known as 3/4 cup.  Needless to say, my first chocolate chip cookie experience was a disaster.

Sixteen years later, I have finally found the best recipe there is.  It is from Fine Cooking and let me tell you, they don’t get better than this.

Here is the recipe:

10-3/4 oz. (1-1/3 cups) unsalted butter, cold  (**I used 2 sticks of butter**)
1-1/2 cups packed light brown-sugar 
1 cup granulated sugar 
2 large eggs, cold 
1 Tbs. pure vanilla extract   
17 oz. (3-3/4 cups) unbleached all-purpose flour 
1-1/4 tsp. table salt 
1 tsp. baking soda 
12 oz. semisweet chocolate chips 

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F.

Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 min. once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 min. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.

Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until the bottoms are golden brown, 8 to 10 min., rotating the sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 min., and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.