Chocolate Chip Cookies

Cookies are a staple in nearly every home. They are our comfort food, our childhood memories, the round, chewy pieces of heaven that makes our lives just a little bit better. And if there is one quintessential cookie in the world, chocolate chip cookies are definitely it. Don't get me wrong, there are millions of other cookies that are infinitely more developed, especially around Christmas: Linzer cookies, shortbread, sugar cookies, ginger snaps--really, the list is endless. Yet no matter how old we get, we still find ourselves drifting back towards that old standby. 

These Chocolate Chip Cookies are my favorite out of any recipe I've ever tried, developed over several years of experimentation--much of which ended just short of disaster. Yet had I not persevered like the unrelenting badass I am, I would not be presenting you with this recipe today. 

And furthermore, these cookies happen to encompass every positive attribute I believe a good cookie should. They are crisp around the edges, chewy in the center, and have a kind of caramelized flavor that make my mouth water just thinking about them. 

I hope you all enjoy them as much as I do. 

Spectacular Chocolate Chip Cookies

List of Ingredients:

1 1/2 cups butter

1/2 cups sugar

1 1/2 cups packed brown sugar 

3 eggs 

1 tsp. Vanilla (or more, to taste) 

3 1/2 cups flour

2 tsp. Baking Soda 

1/2 tsp. salt 

2 cups chocolate chips

The utterly fantastic part of this recipe, is that it's so versatile. You feel like adding nuts today? Go right ahead. I like toasted pecans in mine. More chocolate chips? Sure! Different kinds of chocolate chips? Be my guest! Whatever tickles your taste buds. I added a bit of cardamom to this batch. 

1. Preheat the oven to 350 degrees. 

2. Cream the butter until light and fluffy--Several minutes at least. Add the sugar and packed brown sugar, then the eggs, beating well between each addition. Stir in the vanilla. 

3. In a seperate bowl, combine flour, baking soda and salt. Gradually add to the butter mixture until it reaches a thicker consistency. 

4. Fold in chocolate chips, stir well. 

5. For thinner cookies, scoop directly on to a prepared baking sheet, 1 1/2 inches apart. Bake in the oven for 7-9 minutes, turning once halfway through. 

6. For more structured cookies, chill them for an hour or so in the refrigerator, then scoop and bake as directed. 

Enjoy!!