Chocolate Chip Cookies

I’m not gonna lie.  I’m having a pretty good time in the kitchen.  Dinners are fun to make, there is always a treat {or two} ready to eat, while yet another good recipe waits patiently in the wings.

As Alex so kindly put it, “Wow, Libby, you’ve really hit your stride.”  {And I’m 99% sure he wasn’t referencing my cooking skills, but rather my consumption.}  Ahem.

Perhaps this is just in contrast to those first-trimester pregnancy woes when food was the last thing on my mind and my family apparently starved?  I’m thinking yes.

Anyhow, for some reason I feel compelled to make sure that all of my most prized recipes are safely tucked away in one place.  Because what happens when all of those pinterest links stop working?  And mama needs to bake some cookies and she can’t find her recipe?  Surely we can count on the trusty family blog to always be around.  Right?

Yes, these are the thoughts that keep me up at night.

I’m pretty sure I have now blogged about these cookies at least 30 times. I don’t care. I can’t help it.  This time it’s in the name of recording a treasured family recipe.

Typically I can make a batch of cookies and will only eat one.  Out of the entire batch.  Not kidding.

These days I hoover them up like it’s my job in life.

They’re just that good.

THE Chocolate Chip Cookies via and adapted {no, I simply can’t let a recipe be} by me.

2 cups minus 2 Tbsp. cake flour
1 2/3 cups all-purpose flour {in a pinch I’ve substituted whole wheat pastry flour and no one was the wiser}
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks unsalted butter, softened
1 ¼ cups  light brown sugar
1 cup plus 2 Tbsp. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content
Sea salt

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined.  Add the chocolate chips, and mix briefly to incorporate.

Cover tightly with plastic wrap, and chill for 24 to 36 hours – and up to six days.  {You MUST do this.  I know, I know, letting cookie dough just sit in your fridge is practically torture, but it’s worth it.  And really, the dough isn’t that tasty.  Trust me, I know good cookie dough.  Persevere my friend, it’s cookies we’re after.}

When you’re ready to bake, preheat oven to 350°F.

Using a standard-size ice cream scoop, scoop the dough onto a sheet pan lined with parchment paper.  {I can fit about 9-12 cookies per sheet}

Sprinkle each cookie lightly with sea salt, and bake until golden brown but still soft, 8-10 minutes.  I like my cookies on the soft and gooey side so if you like crispy you will need to add some baking time.

Transfer the cookies onto a wire rack once cool.

Repeat with remaining dough.

These cookies freeze well too.  Yes, they’re practically perfect.


One thought on “Chocolate Chip Cookies

  1. I’ve made this recipe & couldn’t agree w/ you more: they are hands-down the best choc chip cookies on earth. Anyone who hasn’t made them–you MUST! Follow the directions exactly!

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