Classic Chocolate Chip Cookies

Show me a man (or woman) who does not love chocolate chip cookies, and I will show you a man (or a woman) with severe emotional issues. Either that, or they're dieting. Neither one of those are acceptable. We will fix the emotional wound of time and sabotage the diet with this classic.

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter (now, the bag will say to use softened butter, but I wouldn't suggest it. I've found that when I use the butter cold, it tastes SIGNIFICANTLY better. I've read that melting the butter can kill some of the taste. Yes, it's annoying, but either buy a mixer or look at it like a great workout.)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips
  • Preheat oven to 375° F. 
  • Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop rounded tablespoon onto ungreased baking sheets. 
  • Bake for 9 to 11 minutes, depending on your oven. I always under cook mine and let them sit before serving them. When you cook them until they're "golden brown" like the bag says, they're great right away, but get hard and crusty within the hour. If you're looking for "long term" cookies (cookies you pack in lunches or serve a day or two later), under cook them. They'll stay soft and yummy.

Nothing is better than chocolate chip cookies. Period. And I've tried every recipe in the book. This is the best.

Love and a glass of milk,

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