My Chocolate Chip Cookie Recipe

I’ve been iterating on these for many years. They’re pretty good!

Ingredients

• 2 sticks unsalted butter, softened

• 1 cup light brown sugar

• 1/2 cup caster sugar

• 2 eggs

• 2 teaspoons dark vanilla extract

• 1 teaspoon salt

• 2 1/4 ish cups all purpose flour

• 2 teaspoons baking powder

• 2 - 4 cups of your favorite chocolate chips

Directions

Cream together butter and sugars. Mix in the eggs and vanilla extract. In a separate bowl, thoroughly mix flour, salt, and baking powder. Scoop the flour mix into the butter/sugar/egg mixture one cup at a time, alternating with a cup of chocolate chips. Blend everything together til the flour is completely absorbed into the dough. Put some saran over the top and chill in the fridge for about half an hour. When you’re ready to bake, set the oven to 375 and line a baking tray with parchment paper. Scoop out cookie dough in about 1/8 cup measures, shape into a flat-ish disk and arrange 2” apart on the tray. I’ve found that if the dough sets just enough that you can get it onto the tray without too much mess, the cookies get the exact right amount of spread while still holding their shape. If you leave them too long in the fridge, the butter gets too hard and you don’t get that slightly-crispy-edge-with-a-soft-middle feel that the best cookies have. Bake for about ~8 mins. When you take them out of the oven, let them rest on the tray for a few minutes before you transfer them to a cooling rack. That’s it!

I sometimes sprinkle a little kosher or himalayan pink salt on top.