the *actual best* chocolate chip cookies

Welp, I knew that I would be inconsistent with writing in here, but I definitely didn't anticipate it taking a year and a half to write again. 😁 Now that my loinfruit is at an age where she can entertain herself with nothing but a tutu and some "ballerina music", I have more time so I hope to get back on track with the whole blogging thing (not that a handful of entries spattered across the last few years qualifies as ever being "on track", but hey whatever).

So today's subject is probably my favorite tried-and-true recipe. The one that I will pass down to future generations. And also to the two of you lovely people reading this post. :) I get a lot of requests for this recipe but I don't have a nice copy written down anywhere, so that's partially why I'm doing this. These cookies are the best chocolate chip cookies I've ever personally experienced, but they're also completely catered to my own tastes. I like a cookie that's crispy on the outside but chewy on the inside. A nice, hearty cookie. You can tweak this recipe as you see fit, adding additional stir-ins, such as toffee pieces, nuts, or additional kinds of chocolate.

I typically repay my non-monetary debts in the form of baked goods, which was the main motivation behind making these cookies with Lily last weekend. The person we were baking for doesn't like any extras, so this is just the classic recipe.

I've tried countless chocolate chip cookie recipes until I finally just Frankensteined this one together. So add less/more flour depending on how dense you like 'em, feel free to add less/more vanilla, etc. Just go forth, make cookies, and be happy.

The Process

 the usual suspects (bananas not included)

 I went through a phase of adding googly eyes to household appliances and this was my favorite application so it still remains 😃

raw dough because I am a bad mother (or the best, take your pick)

the finished product artfully presented on generic paper towels

PSA: Chocoholism is a genetic trait

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup white sugar
• 1 1/4 cups packed brown sugar
• 2 eggs
• 2 1/2 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• additional stir-ins such as chopped walnuts, toffee bits, etc (optional)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C)
2. Cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and any other extras.
3. Refrigerate dough for 20-30 minutes or until mostly firm. 
4. Use an ice cream scoop to drop even scoopfuls onto an ungreased cookie sheet. Gently press down each cookie with the back of a spoon.
5. Bake for about 12 minutes in the preheated oven, or until edges are browned. Let cool on cookie sheet for 5-10 minutes before transferring to cooling rack.

Printable recipe here!