The Master Chocolate Chip Cookie Recipe

I have made Nestle Tollhouse, Cook’s Illustrated, Paula Deen’s and many other chocolate chip cookie recipes in my life.  And while they have all added to my weight gain over the years (ahem), none of them were the absolute perfect chocolate chip cookie recipe. Some came darn close – but never 100% perfect.

But I finally have found it.

The Master Chocolate Chip Cookie Recipe.
The recipe that out-does all other chocolate chip cookie recipes.  The chocolate chip cookie recipe that meets all my tests, one that turns out perfectly for me every time. One that I can freeze into balls and that would bake up just as good as if you baked them without freezing since I love freezer cooking.

As I have been getting more into cooking more from scratch,  finding a recipe that used real butter instead of shortening was a must. But it was hard to get a cookie that didn’t fall flat, or turn out nice and soft in the middle using butter. That was until now.  These real ingredient chocolate chip cookies are soft in the middle and a little chewy and crispy on the outside.

INGREDIENTS

• 3 1/2 cups flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 1/4 cups real unsalted butter
• 1 1/4 cups dark brown sugar
• 1 cup plus 2 Tbsp sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 oz bag of Ghiradelli milk chocolate chips or other quality chocolate chips, 11.5 .

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
3. Using paddle attachment on mixer, cream butter and sugars together just until blended.
4. Add eggs, one a time, mixing well after each addition.
5. Add the vanilla.
6. ...................................

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