The recipe I make now is what I consider by far the best recipe ever. I originally came across it on The Joy of Caking’s blog where she got the recipe from How Sweet It Is who got it from My Baking Addiction. WHEW! I changed the recipe too to meet my needs and our 7000' in altitude. I prefer a slightly salty cookie so I use salted butter rather than unsalted. I also do a mix of dark chocolate chips with semi-sweet.
Step 1: Ingredients
1 c granulated sugar
1 c light brown sugar
2 medium eggs
1 tsp pure vanilla extract
2 3/4 c all purpose flour
1 tsp kosher salt
1 tsp baking powder
1/4 tsp baking soda
1 c semi-sweet chocolate chips
1 c dark chocolate chips
Step 2: Mixing Wet Ingredients
1. In a bowl of an electric mixer fitted with a paddle, cream together butter and sugars until well blended and fluffy. I put the Kitchen Aid mixer on level 4 for 3 minutes.
2. Add eggs, one at a time, and mix in the vanilla until incorporated. I do this step on level 4 and takes about 1 minute.
Step 3: Dry Ingredients and Mix
4. Add dry ingredients slowly into the wet ones. Level 4 for about 45 seconds.
5. Gently fold in chocolate chips by hand.
Step 4: Weigh, Bake and Eat
7. Place in preheated oven for about 15 minutes depending on how gooey you like them. They can go brown fast so watch them to see how long your oven takes to cook these babies.
If you don’t eat them right away put them in a plastic bag. They can get hard after about a day or two. Typically I make the dough, put it in an old yogurt container and put it in the refrigerator. I like fresh baked cookies so I make bake small batches throughout the week. Scandalous, I know!
Disclaimer: We live at over 7000 feet above sea level. Often our recipes are tweeked to accommodate this. It’s like living in a left hander’s world, people!
If you like this recipe come on over to my blog where my husband, Mike, and I tinker around our mini-farm (AKA Our backyard).