The Best Chocolate Chip Cookies in the World

Seriously. I don't remember where I got this recipe, but since I found it I have made nothing else. These are really good--my family knows all too well. And my hips? Well, they are forever grateful for the extra pounds these cookies have added over the years.

Here's the key: don't over-mix the flour. When you add the flour, use the mixer until just before the mixture stops being white. Hand mix the rest of the way, and you will have fabulous cookies.

There are lots of variations to this recipe as well. I can't remember ever making the chocolate type, but the oameal, pb, and regular are all great.

Basic Cookie

2 1/4 cup flour
1/2 tsp baking soda
1 cup unsalted butter
1/2 cup sugar
1 cup brown sugar (I use dark...I don't think it really matters which kind)
1 tsp salt
2 tsp vanilla
2 eggs
1 bag milk chocolate chips (I think Guittard are the best variety, closely followed by Ghiradelli)

Preheat the oven to 350.

On medium speed combine together butter and sugars until the mixture is light and fluffy. Reduce speed to low and add salt, vanilla and eggs--stir until well mixed.

Combine together flour and soda and add flour mixture until just combined.

Hand stir in chocolate chips. Bake 8-10 minutes. Let the cookies cool on the baking sheet for 5-10 minutes.


Peanut Butter Variety: Reduce butter to 3/4 cup and add 1/2 cup peanut butter to butter and sugar mixture.

Oatmeal Variety: Stir in 1 1/2 cup oatmeal with chocolate chips.

Chocolate Variety: Replace 1 cup flour with unsweetened cocoa powder.