The World's Best Chocolate Chip cookies

About 24 cookies

Jessica Brennan Brennan

These cookies are perfectly chewy in the middle and crispy around the edges.

ingredients

1 1/2 C All Purpose Flour
1/2 tsp baking powder
1/2 salt
1/4 lb (one stick) cold unsalted butter cut into 1 inch pieces
1/2 C sugar
3/4 C tightly packed light brown sugar
1 1/s tsp vanilla
1 large egg, at room temperature, lightly beaten
7oz bittersweet chocolate (I really like the ghiradelli chocolate chips, good size, use half of a 12 oz bag)

1
Sift together flour, bkg pwdr and salt. Set aside.
2
Beat butter and sugars together with the paddle attachment only until mixture is smooth, about 2 mins.
3
Add vanilla and egg to butter/sugar mixture and mix until just combined. Add flour mixture and again mix until just combined. Add in chocolate chips.
4
Very important to not overbeat at every step.
5
Place sheet of plastic wrap on the counter and dump dough onto it. Shape dough into a log and wrap plastic wrap around it. Make sure log is even in width all the way through; should be about 14-15 inches in length.
6
Refrigerate dough for a minimum of two hours or until dough is hard.
7
Preheat oven to 350 degrees. Line two baking sheets with parchment pape. Cut dough into 1/2 in slices and place 2 inches apart on sheet. Bake for 11-13 minutes or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.
8
Remove the sheet from the oven and carefully slide the parchment onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving.