Friday, March 2, 2012

Chocolate Chip Cookies

The Last Chocolate Chip Cookie Recipe You'll Ever Need

Don't you love that feeling? That moment when you finally realize you found the one.  Your heart stops, you get butterflies in your stomach and you cant stop smiling. You know what I am talking about- The PERFECT chocolate chip cookie. It's love at first bite.  I'm happy to say that your life long search for that perfect companion to that cold glass of milk is over. This cookie is everything you were ever looking for: crispy outside with a soft chewy inside filled with soft gooey chocolate and (my addition) crunchy pecans. What really makes this special is that little hint of sea salt that you get with each delectable cookie. 

 I wish I could say that I created this masterpiece but another fellow blogger at Savory Sweet Life deserves all the credit. Needless to say you will never need another recipe ever again. My dear husband gave me the stamp of approval through small moans of joy in between bites. I think this is a fantastic cookie and can be dressed up (with a variety of nuts, toffee, etc.) or enjoyed plain and simple. What is more amazing than a warm cookie on cold winter night? Stay in, treat yourself (or someone special) to these and you won't be disappointed.

Chocolate Chip Cookies

Adapted from SavorySweetLife

2 sticks of salted butter (1 cup), softened
1 ½ cups packed brown sugar
½ cup white sugar
2 eggs
2 ½ tsp vanilla extract
2 ¾ cups all purpose flour
1 tsp sea salt
1 tsp baking soda
1 ½ tsp baking powder
12 oz pack of semi-sweet chocolate chips
1 cup chopped pecans (optional)

Preheat oven to 360 degrees. Line a baking sheet with parchment paper. Cream butter, white sugar and brown sugar in mixer on medium high speed for 3-5 minutes until light & fluffy. Mix in eggs and vanilla and continue mixing for another two minutes. Add in baking soda, baking powder, sea salt, and flour until thoroughly combined. Stir in chocolate chips and nuts. Spoon 2-tablespoon sized mounds of cookie dough onto cookie sheet, sprinkle top with a pinch of sea salt. Bake in oven on medium rack for 12-14 minutes until edges are golden brown. Remove from oven. Let cool for two minutes on baking sheet. Move cookies (keeping on the parchment paper) to cooling rack and let cool for an additional five minutes.

Makes about 30 cookies

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