Chocolate Chip Cookies

As far as baking goes, I think I like eating cookies the most. Or at least right now I do. 

The first time I made these was last August for Emma's pre Christening BBQ.

I had found the recipe somewhere online...I can't believe I didn't bookmark it and can't find the exact place I got it from. I had typed up the ingredients and instructions so that I could easily hit up the grocery store. Yeah, dumb move for referencing purposes. But I do remember that it was called something like the New York Times best chocolate chip cookie recipe ever. The actual recipe was far more particular, but who has time to measure all ingredients and cookie dough scoops out in ounces? Definitely not me. So this is slightly simplified and a few ingredients slightly altered. But I assure you, the taste doesn't suffer one bit.

These cookies are the perfect combination of soft but firm. And so delicious it'll help you trick your way into any one's heart.

Like almost everything I bake, I brought them to work and they were a hit. I told my coworkers that the special ingredient was love, that I literally hugged the bowl of dough while thinking about what I love about each of them. 

Chocolate Chip Cookies

Slightly adapted from New York Times Chocolate Chip Cookie Recipe

2 c minus 2 tbs cake flour

1 2/3 c all purpose flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

2 1/2 sticks unsalted butter

1 1/4 c light brown sugar

1 c + 2 tbs granulated sugar

2 large eggs

2 tsp vanilla extract

2 12oz bags toll house milk chocolate chips (about 4 cups)

1. sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
2. In a large bowl cream butter and sugars until light and fluffy (about 5 min). 
3. Add eggs, stir in vanilla.
4. reduce to low speed and slowly add dry ingredients.
5. Fold in chocolate chips then refrigerate dough for 24-36 hours.
6. Preheat oven to 350*, spoon dough onto baking sheet, and bake for 10-12 min. 
7. Let cool for 10 min, remove from sheet and place on cooling rack. Eat. 

Make these soon. You will not regret it!