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 Ingredients 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) Directions 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

(Please excuse photo quality, shot from my iPad)

Fall is my favorite time of year. The leaves are changing, the air feels cool, boots return to the wardrobe, but most importantly pumpkin is back in season! Pumpkin is easily one of my most liked flavors. Just the smell brings so many warm memories to mind. So in the spirit of the launch of my new blog I thought I would start off with a favorite fall (and pumpkin) recipes: Pumpkin Oatmeal Cookies with Dried Cherries and White Chocolate Chips. While the combination of ingredients may sound odd, these cookies are to die for! My husband who is not the biggest fan of anything pumpkin flavored (I married him anyways) absolutely loved these and was highly disappointed when I brought these to work and came home with no leftovers. A crowd pleaser and must try for the fall season!

Pumpkin Oatmeal Cookies Adapted from My Baking Addiction Yields 48 Ingredients 2 cups all purpose flour 1 ½ cups old-fashioned oats                                                     1 teaspoon baking soda 1 ½ teaspoon ground cinnamon 1 teaspoon pumpkin pie spice ½ teaspoon kosher salt 1 cup (2 sticks) butter; softened 1 cup packed light brown sugar 1 cup granulated sugar 1 cup pure pumpkin puree 1 large egg                                                             1 teaspoon vanilla extract 1 cup white chocolate chips 1 cup dried cherries; roughly chopped Directions 1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper. 2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. 3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries. 4. Drop by rounded tablespoons onto prepared baking sheets. 5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  TIP: Add in anything you would like in place of the white chocolate chips or dried cherries, I have used walnuts, almonds, raisons, dark chocolate, hazelnuts, pomegranates, etc