Jackpot!

I found it.  The. Best. Chocolate Chip Cookie. Ever.  I loooove chocolate chip cookies!  I've never been too picky about them... Chips Ahoy, refridgerated Pillsbury, home-made Toll House... I love them all.  But this is it!  This one tops them all.  Here we go.  Are you ready to try a cookie that will change your life? 


Yummmmmmmmm

This recipe was adapted from Savory Sweet Life.  I was blog stalking, as I've already admitted to doing often, and somehow came across Alice's blog.  She has amazing recipes and very good pictures and writing skills.  I've enjoyed picking out many things that will most likely show up on my blog before too long.  You should check her out... and then make these cookies! :) 

I was excited all day looking forward to baking these cookies.  But right before I got started, I got scared that I had bought into all the hype and would end up disappointed.  On the contrary.  They met and exceded all my expectations.  Enough with the talking.  Here's how you can get in on this crunchy, yet chewy, chocolatey... sweet and salty... ooey, gooey goodness.

INGREDIENTS:

1 cup (2 sticks) salted butter, softened

1/2 cup sugar

1 1/2 cup packed dark brown sugar

2 eggs

2 tsp. vanilla extract

2 3/4 cups (12 oz) all-purpose flour *Highly recommended weighing the flour

3/4 tsp. coarse sea salt *NOT table salt

1 tsp. baking soda

1 1/2 tsp. baking powder

2 1/4 cups semi-sweet chocolate chips *This is about 18oz, so go with the big bag or two regular sized bags (There will be leftover if using 2 small bags... Too bad, huh? ;) )

 Did I mention this is a lot of chocolate??

INSTRUCTIONS:

Preheat oven to 360 degrees.  (Not a type-o.  360.)  Cream butter, sugar, and dark brown sugar until fluffy, about 3 minutes on med-high speed.

Add both eggs and vanilla and beat for an additional 2 minutes.

Add baking soda, baking powder, salt, and flour until all mixed.  It's getting pretty thick!  Now add the mountain of chocolate chips.


I dare you not to taste the dough.

Drop scoops of cookie dough on baking sheets lined with parchment paper.  (How have I lived without parchment paper until now?!)  Bake 10-12 minutes, until edges are brown.

Place cookie sheet on a cooling rack for 2 minutes.  Then slide entire parchment paper onto counter top to continue cooling.  I know you'll want to eat one of these things while they're hot out of the oven.  I won't tell you not to because I did, and it was wonderful.  But I will tell you that they are even better (if you can believe that, at this point) when they are a bit more cooled and have become slightly chewy in the middle. 

Now stop whatever you are doing, and go to your kitchen.  You probably already have all of these ingredients.  If you don't have 2 cabinets and 1 side of your pantry dedicated to baking, like I do, then run to Kroger real quickly, and grab what you need.  Bake up some goodies, and let me know what you think.  I can't wait to hear from you all!!

Sarah