Perfect Chocolate Chip Cookies

Remember all those jobs you had in college?  Was it a hot dog stand?  A pizza place?  Or maybe you were your own boss, working out of your dorm room...eh-hem...we all know what that meant.


In my experience most jobs during college are ones that do not require a lot of physical activity or brain power.  This allows the college student late night partying rights while still being able to pay for books, video games, ramen noodles, and economy packs of Snapple iced tea.


I totally remember my job while I was in college and (actually) it was pretty serious and required lots of brain power...and patience.  


During my college years I was Nanny to the cutest, most wonderful, creative triplets in the whole world.  Aside from their aforementioned traits, they enjoyed puzzles, reading, styling my hair, painting ...and they loved baking chocolate chip cookies.  

We made them almost every week. Imagine three six year olds running toward the cabinet to get their ingredients...it was the best.  It was also an easy way to keep them occupied for a solid 30 minutes.


Spending as much time during those years making chocolate chip cookies as I did, the recipe had better be flawless.  And I assure you it is.  It came to a point where I would get home from work and my housemates would eye me up and down...where are the famous triplet cookies?

This cookie recipe is exactly what the title says it is: perfect.  Follow the directions just as I say and you will make anyone from the age of 6 to 60 swoon over your Perfect Chocolate Chip Cookies ;)  


Recipe:
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda 
1 teaspoon Salt
2 sticks Unsalted Butter (a little bit softened)
3/4 cup Sugar
3/4 Light Brown Sugar
2 Eggs
2 teaspoons Vanilla Extract
2 cups (1 12oz bag) Semi-Sweet Chocolate Chips 


Pre-heat oven to 350°


In a bowl combine flour, baking soda, and salt.  Mix it together a little.  Now set it aside.

In a large bowl combine butter, sugar, and brown sugar

Cream butter and sugar with a fork by pushing down/into the butter to mix it together with the sugar.  If you cream the butter and sugar too much, or beat it with mixers, it will ruin the consistency of the cookie later on...the cookies will be flat and crunchy when they come out of the oven...ew.

In a separate bowl, add the eggs and whisk lightly, set aside.


Add the vanilla to the butter and sugar bowl, then pour in the eggs.

Mix in vanilla and eggs just until combined (remember we do not want to mix too much, there is a reason it's called cookie dough, it has to mixed very carefully!)
Add half of the flour mixture to the dough and fold it in until combined.

Add second half of flour and fold in until combined.

Fold in chocolate chips.

Using a spoon, scoop up a little ball of dough about the size of the face of the spoon and drop it onto an un-greased cookie sheet.  I use my finger to push the dough off of the spoon and onto the pan.

I place about 8-10 cookies-to-be on a baking sheet.  The balls of dough should have plenty of space between them.

Place the baking sheet in the center of the oven and bake for 8 minutes and 8 minutes only!


After the 8 minute bake time remove baking sheet from the oven and place on top of the stove to cool for 3-4 minutes.  This is a crucial step in the cookie making process.  the cookies will continue to cook when you remove them from the oven.  This is why it is so important to bake the cookies for 8 minutes only.


After the 3 minute cooling time, carefully remove cookies from the baking sheet using a flat spatula and place on a cooling rack or flat plate to continue cooling.  you may need to use your fingers, very gently, to help guide the cookies onto the spatula.

Continue this process until or the dough is cooked...or not...Save some of that dough to eat later if you want! (no lies...I did)  Now eat up, share, and enjoy! xo

Recipe:
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda 
1 teaspoon Salt
2 sticks unsalted butter (a little bit softened)
3/4 cup sugar
3/4 light brown sugar
2 Eggs
2 teaspoons Vanilla Extract
2 cups Semi-Sweet Chocolate Chips

• Pre-heat oven to 350°
• In a bowl combine flour, baking soda, and salt.  Mix together a little. Set aside.
• In a large bowl combine butter, sugar, and brown sugar
• Cream butter and sugar with a fork by pushing down/into the butter to mix it together with the sugar.  If you cream the butter and sugar too much, or beat it with mixers, it will ruin the consistency of the cookie later on.  The cookies will be flat and crunchy when they come out of the oven.
• In a separate bowl, add the eggs and whisk lightly, set aside.
• Add the vanilla to the butter and sugar bowl, then pour in the eggs.
• Mix in vanilla and eggs just until combined (don't over-mix!)
• Add half of the flour mixture to the dough and fold it in until combined.
• Add second half of flour and fold in until combined.
• Fold in chocolate chips.
• Using a spoon, scoop up a little ball of dough about the size of the face of the spoon and drop it onto an un-greased cookie sheet.  
• Place about 8-10 cookies-to-be on a baking sheet.  The balls of dough should have plenty of space between them.
• Place the baking sheet in the center of the oven and bake for 8 minutes.
• After the 8 minute bake time remove baking sheet from the oven and place on top of the stove to cool for 3-4 minutes.  The cookies will continue to cook when you remove them from the oven.  This is why it is so important to bake the cookies for 8 minutes only.
• After the 3 minute cooling time, carefully remove cookies from the baking sheet using a flat spatula and place on a cooling rack or flat plate to continue cooling.  
• Continue this process until or the dough is cooked.