Chocolate Chip Cookies

This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! 

Ingredients

3 ⅔ cups minus 2 tablespoons flour

1 ¼ teaspoons baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons salt 

2 ½ sticks pasture or unsalted butter

1 ¼ cups light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

1.5 or 2 good chocolate bars (Like 70% dark) chopped up

Step 1

Stir together flour, baking soda, baking powder and salt into a bowl. Set aside.

Step 2

Use a mixer or a blender and cream butter, sugars, eggs, and vanilla together until smooth.

Step 3  

Add wet ingredients to the dry and stir together with a spoon (I never use a mixer for this, just a big spoon). Dough should be a tiny bit sticky, but not so sticky that you can lift it out with your hand. Like it should have some shape to it. Add the chocolate bits and stir those in too.

Step 4

If you have time, refrigerate the dough in plastic bags or a Tupperware for at least an hour. If you don’t, that’s okay, the cookies will just spread more. 

When ready to bake, preheat oven to 350 degrees. 

Step 5

Scoop dough into balls about the size of a ping pong ball and place on a cookie sheet without about an inch and a quarter of space between each one.

Step 6

Bake for 12 minutes. Check on them. Sometimes depending on the oven and size of the balls they need about 15. You can remove them when they still seem a tiny bit undercooked if they’ll have time to cool. I like them gooey, but if you want to crisp them up a bit, just keep them in the oven a little longer until the tops look more golden. 

Eat warm, possibly with a spoon.

Notes

I usually use whole wheat pastry flour or basic white flour but the organic stuff b/c it tastes better. I also always slightly under flour my recipe because sometimes altitude or lack of affects how much you need.

I usually use Himalayan pink stuff, but it’s salt so who really cares.

You can also use all of one kind of sugar as long as the recipe stays the same, it just deeps or lightens the flavor depending on what you want, and these cookies are forgiving.