Sometimes you make plans, write them down, perhaps even use a planner. And then sometimes life throws you a curve ball and you have to change those plans. This is one of those such times. I was planning a completely different recipe for today but then last week, I had a hankering for a good ol’ fashioned chocolate chip cookie. I gathered the kids up, we put on our aprons, and to the kitchen we went.
I’m a bit of a chocolate chip cookie snob, and I’ve been playing around with recipes and ingredients for as long as I can remember. First I didn’t sift the flour; then I did. Then I added more brown sugar, then I added less. All these years later and I finally found the perfect combination of ingredients to create a sublime texture and flavor.
And now here we are, several days later, and I’m sharing the recipe with you. Because frankly, they’re that good.
The original recipe I was planning for today will have to wait for another day. You’re welcome.
The Perfect Chocolate Chip Cookie
- 2 1/4 C sifted flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 C butter, softened
- 3/4 C sugar
- 3/4 C packed brown sugar
- 1 1/2 tsp vanilla extract
- 2 eggs, lightly beaten
- 4 oz milk chocolate chips
- 4 oz semisweet chocolate chips
- 4 oz white chocolate chips
Preheat oven to 375˚F.
Combine sifted flour, baking soda, baking powder, and salt. In a separate bowl, cream together butter, sugars, and vanilla. Add eggs and continue to mix until very creamy. Very slowly, add the flour mixture and mix well until combined.
Stir in chocolate chips. Bake for 10 minutes, or until edges are just beginning to brown.
Remove from oven and let stand for 2-3 minutes before removing cookies to a cooling rack.
Are you a dessert snob? What’s your vice?