Chocolate Chip Cookies

Every time I would make Chocolate Chip Cookies, they would fail in some way. They would either be too crispy or too flat or too oily. Keep in mind, I would get these varying results from the same recipe. I love to bake and I am really good at it... ask anyone who knows me. 

So I took this "failure" quite seriously. I mean who can't bake a chocolate chip cookie? I couldn't. But not any more. I decided to make it my mission to create a recipe that would produce perfect cookies every time. I am pleased to report that I have. I hope you find delicious success as you make these sweet treats!

Preheat oven to 375°. Line cookie sheets with parchment paper.

Mix dry ingredients:

• 2½ cups King Arthur Unbleached All-Purpose Flour (It truly is the best flour for baking)
• 1¼ tsp baking soda
• 1 tsp salt

Cream together in a separate bowl:

• 2 sticks butter
• ¾ cup brown sugar
• ¾ cup granulated sugar

Mix into the butter and sugar:

• 2 eggs
• 2 tsp vanilla extract

Combine dry and wet ingredients and mix together until completely blended.

• Fold in however many chocolate chips you and your family prefer. (Some of my people like a lot of chips. Some of them like one or two in a cookie. I'll let you decide how much is enough.)

I use this glorious little scoop to scoop the dough onto the cookie sheets. Bake the cookies for 7 minutes. Then turn the pan and bake for an additional 2-3 minutes (depending on your oven). I get fluffy and moist cookies every time!

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