Perfect Chocolate Chip Cookies

Hey everyone! How was your Mother's Day weekend? Mine was exhausting. I had SO many orders pile up on me and was basically on #teamnosleep the whole weekend. BUT I survived and I am well-rested and super ready to share these amazing chocolate chip cookies with you today!

Now I know what you're thinking, and the answer is no, one cannot have too many chocolate chip cookie recipes. Especially not those claiming perfection! Those are the ones you are pretty much obligated to try, EVEN if you have your own perfect chocolate chip cookie recipe. There is no limit to the amount of chocolate chip cookie perfection that should grace your mouth. I think that should be everyone's life motto.

Anyways, last week was teacher appreciation week and the baker in me couldn't resist making something for my nephew's teacher. I let my nephew do the honors of choosing what we would make and he chose these perfect chocolate chip cookies from Pinch of Yum. I think it's going to go down in history as the smartest decision of his life.

These cookies are seriously perfect, and I'm being as seriously serious as serious can get. I made them twice just to be sure I didn't get lucky or anyting, and nope, pure perfection again. Delicate, tender insides with chewy edges and chock full of ooey gooey chocolate chips, exactly like Linsday described.

THIS is definitely a recipe you want in your arsenal people. It's simple and it's straightforward and it hits ALL.THE.SPOTS. I repeat, ALL.THE.SPOTS.

Perfect Chocolate Chip Cookies

Yield: Approximately 20 cookies

Ingredients: 

7 tablespoons unsalted butter
3/4 cup granulated sugar
1 tablespoon brown sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1 large egg
1 and 1/4 cups all purpose flour, plus more as needed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Directions:

Place the butter in an oven-safe bowl and put it in the oven. Turn the oven on to 350 degrees and allow the butter to melt halfway as the oven is preheating. Remove the butter from the oven and set it on the counter to allow it to come back to room temperature. This should take about 30 minutes, but you can pop it in the fridge to speed up the process.

Once the melted butter has solidified to room temperature, add it to a bowl with the sugars and vanilla. Cream together using an electric hand mixer for about 2 minutes, or until light and fluffy. Add egg and beat just until incorporated.

Add flour, baking soda, and salt to the bowl. Mix on low speed until combined. At this point, continue adding more flour, one tablespoon at a time, until the dough feels dry and doesn't stick to the sides of the bowl anymore. Fold in chocolate chips.

Using a medium cookie scoop (about 1 and 1/2 tablespoons of dough), scoop out balls of dough and place them on a non-stick baking sheet, 2 inches apart from each other.

Bake in preheated oven for 9-10 minutes, or until edges are just starting to turn golden brown. Let rest on cookie sheet for 2-3 minutes, then transfer to a wire rack to cool for a few more minutes. Serve warm with a tall glass of milk!

Slightly adapted from Pinch of Yum