Today Is That Day

Hersheys. Ghiradelli. Godiva. Lindt. German chocolate. Belgian chocolate. Swiss Chocolate. Haut-Designer Chocolate to generic store-brand chocolate chips. Chocolate fondue to chocolate syrup. Chocolate chip cookies to chocolate cake.

I'm sorry, but some days I really do believe chocolate - of any brand/lightness/darkness/texture......is the answer.

Who cares what the question is?



Best Chocolate Chip Cookies Ever (proclaimed by me)
  • 2 sticks of butter at room temperature (vitally important!)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 teaspoons vanilla extract (I'm big on flavor)
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 2 cups chocolate chips (plus a couple extra handfuls for good luck!)
Simple enough, the run of the mill blend the butter with the sugar, once creamy add the rest of the wet ingredients, slowly add the dry ingredients until all incorporated - then dump in ALL OF THAT CHOCOLATE. Extra handfuls necessary. And why not throw in some white chocolate chips for good measure.

Bake 350 degrees about 8 minutes (I like my cookies slightly UNDERcooked and chewyyyyy)
That perfect world right in between eating cookie dough and fully crumbly cookies.

YUM.

HAPPY FRIDAY!

Comments

Kyla Roma said…
Those look great! I always skip the 'room temperature' part of recipes, but if you say it makes a difference I might try!
October 28, 2009 at 9:34 AM
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