If someone asked me to choose a favorite dessert, I’m honestly not sure that I could.  There are so many things that I love.

Let me further extend upon that statement… there are so many things that I will make room for.  Do you know what I mean?  You could be stuffed to the gills from the most delicious meal, and if someone offered you, say… a carrot cake cookie, a German chocolate cupcake, or a slice of cheesecake… you would have a really hard time saying “no.”  Right?  It’s not just me?  Oh, thank heavens.

The sweet I have absolutely no willpower over is the chocolate chip cookie.  It’s like the culinary version of a security blanket.  Why the attachment?  It’s the very first thing I remember learning how to bake.  Ever.  I remember being very small and needing to sit on the kitchen counter, most likely in footie pajamas, helping my mom crack eggs, add vanilla, and stir in chips.  And so, my friend, my life long mission is to find the best chocolate chip cookie recipes.

{Mom and I in the kitchen, circa 1980-something}

Do I venture outside of the box and try some unorthodox ingredients sometimes?  Absolutely!  (I will totally share those recipes with you — I promise)  But this is my tried and true recipe for perfect chocolate chip cookies — every time.

It’s almost a double batch — it yields about three dozen.  But if you’re like me, you’ll find people to share them with, and have no trouble clearing them out of your kitchen.

From my heart to yours, enjoy.

The Perfect Chocolate Chip Cookie

Recipe via Dandee

You will need:

1 & 1/3 c. unsalted butter
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
3 c. & 6 T. all-purpose flour
1 t. baking soda
1 t. salt
2 c. chocolate chips

1. Line cookie sheets with parchment paper or aluminum foil.

2. Cream butter and sugars (if you’re a novice, don’t fret — this just means beat them together with a mixer until they’re light and fluffy — two minutes should do it).

3. Add eggs and vanilla.  Mix well.

4. Add flour, soda, and salt

5. Fold in chips

6. Scoop dough into balls, using a medium ice cream scoop (or smaller, if you prefer a smaller cookie).  Chill dough for 1 to 2 hours before baking.

7. Preheat oven to 350 degrees.

8. Bake for 12 minutes.

8. Cool on pan for a few minutes, then transfer (still on paper or foil) to counter top.  Enjoy warm or cooled.  Store in an airtight container.

{Photos on my main page and on this post are by the lovely and talented Jennifer Spurgin of J. Parker Pictures}