My Favorite Chocolate Chip Cookies

Active time: 25 minutes | Bake time: 17 minutes | Yield: 22 cookies

The more I bake, the more I realize that I seem to have a bit of a cookie obsession. I haven't yet determined if it's because I have a good understanding of how cookies work, so they're easy to experiment with, or simply because they're just so stinkin' delicious!

Due to my cookie obsession, I decided that I had to create my very own "Perfect Cookie" recipe, so I set out on an experiment, trying various methods and ingredient combinations. With all the cookie baking I do, I realized that I can't pick a truly "perfect" cookie because I couldn't choose just one. I will say, with the combination of crispy edges, a soft middle, plus being still chewy and delicious at room temperature, these cookies do come pretty darn close.

Ingredients:

• 1 ½ sticks butter (12 tbsp / 170g / ¾ cup), softened

• 150g (¾ cup) brown sugar

• 100g (½ cup) granulated sugar

• 2 tbsp powdered sugar

• 1 large egg + 1 yolk

• 1 ½ tsp vanilla bean paste (or vanilla extract)

• 240g (2 cups) all purpose flour

• ½ tsp baking soda

• ¾ tsp salt

• 360g (2 cups) chocolate chips

Directions:

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

2. Cream the butter with a spatula (or electric mixer with paddle attachment). Add the brown sugar, granulated sugar and cream them into the butter until well incorporated and smooth.

3. Add the egg, yolk, and vanilla and mix until combined.

4. Add flour, powdered sugar, baking soda, and salt. Fold in the dry ingredients until mostly combined, still some flour streaks visible.

5. Add chocolate chips and fold them in. As you fold in the chocolate chips, the dry ingredients will continue to incorporate as well.

6. Divide your dough into 50g portions (about a 2 tbsp cookie scoop). Bake for 15-19 minutes. At the 10 minute mark, and again at the 13 minute mark, carefully lift one edge of the pan and drop it 2-3 times. This will help the cookies spread and also help create chewy edges, with a soft middle.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.