Chocolate Chip Cookies

My mom makes the best chocolate chip cookies in the universe. I know everyone says that, but in my case, it's true.  Chocolate chip cookies are adored by people of every age (for good reason), so when new neighbors moved in with young kids, I knew I had to bring over a batch.


The Best Chocolate Chip Cookies EVER
Makes about 30


Ingredients:


1 cup (2 sticks) unsalted butter
1 cup firmly packed light brown sugar
1 cup white sugar
1 tablespoon vanilla extract

1 egg
2-1/2 cups all-purpose flour
1 teaspoon baking soda
3/8 teaspoon salt
2-1/2 cups chocolate chips


Instructions:


Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Whisk flour, baking soda, and salt in a medium bowl.

I weigh my flour. I've seen too many flat cookies; it's tragic.

Cream butter with both sugars until blended.

Stir in vanilla and egg.

Mix in flour, baking soda, and salt all at once.

Once mixed, add chocolate chips.

I had to use some milk chocolate chunks.

Form into spheres with a 1-1/2 inch ice cream scoop and place 2-3 inches apart on baking sheets.

Press down slightly. Bake one sheet at a time until light brown around edges, 13 to 16 minutes. (Don't overbake–they crisp up as they cool. They will seem a little underdone coming out of the oven.)

Store in airtight container at room temperature for one day, then freeze. (They're surprisingly good frozen, too.)

I love these cookies. The outsides are crispy and the insides are chewy and the chocolate chips are oh-so-gooey. (I'm a poet as well as a food blogger. Just kidding.) In addition to being amazing when baked, the batter tastes great as well. I can never resist grabbing a spoonful (or several) as I'm scooping the cookies.

I would have gotten 31 cookies...

It's a miracle that I haven't contracted salmonella yet. If it wasn't for the whole don't-eat-raw-eggs thing, I would just eat it from the bowl. However, the baked cookies are delicious... and much less hazardous.

Enjoy, new neighbors.