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Friday, November 6, 2015


BAKING SHEET: Sur La Table | BAKING MAT: Sur La Table | ICE CREAM SCOOP: Sur La Table 

So for those of you that don't know, I'm a shameless chocolate chip cookie addict. It is very comforting to bake them and I don't want to brag BUT I'm kind of really good at it.  (insert winky emoji here). I think it's because I have literally made them about 3,453 times that I have perfected the recipe. So what's my secret you ask? It's your lucky day because I'm feeling nice enough to share! The "secret" lies in the process rather than the recipe itself. Having said that, if you are going to attempt to recreate these at home, make sure to follow my directions to a T!!! So when I say room temperature butter and eggs, don't skip this step! The moment you all have been waiting for is here... drum roll please. Introducing the recipe for the best chocolate chip cookies you've EVER had.


  • 2 1/4 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp vanilla
  • 3/4 brown sugar
  • 3/4 sugar
  • 2 sticks unsalted sweet cream butter (room temp)
  • 2 eggs (room temp)
  • 2 cups semi sweet chocolate chips

1. Preheat oven to 375 degrees.
2. Combine the dry ingredients (flour, baking soda, and salt) into a bowl and then set aside.
3. In a Kitchen Aid mixer, combine butter sugar, brown sugar and vanilla until smooth (1 minute exactly on medium speed). **Make sure butter is room temp, meaning extremely soft. Do not make it soft by putting it in the microwave.
4. Add room temperature eggs one at a time to the mix. Beating very well in between each egg. The longer you mix this mixture, the lighter in color the mix will be.
5. Once you have incorporated all of your wet ingredients it is time to add the dry mixture you set aside earlier. Add the mix in a little at a time with a large spoon. **Important- don't over mix at this point or else your cookies will be tough. mix just enough to fully incorporate the dry ingredients.
6. Add in the chocolate chips and mix by hand.
7. Line a light silver baking sheet with a baking mat (highly recommend the one's I linked above).
8. Use an ice cream scoop to create the perfect amount of dough. I do 6 at a time on the cookie sheet. (important to use an ice cream scoop instead of the traditional cookie scoop to achieve the perfect size).
9. Using your hand, smash the dough so that it is flat, instead of in balls.
10. Place cookies in the oven for 12 minutes.
11. Enjoy with a tall glass of milk!!

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