Growing up my siblings and I searched for the perfect chocolate chip cookie recipe. Now I think I have finally found it and here it is! These cookies are fluffy, soft, buttery chocolaty goodness.

Tips:

Blend the dry ingredients separately. This helps all the dry ingredients blend together before adding to the wet ingredients. If you pour the dry ingredients separately onto the wet ingredients you might get a chunk of baking soda in your cookie bite- not very appetizing!

Another reason to blend the dry ingredients before adding to the wet is because you do not want to overmix the dough once the dry and the wet have been combined. Only mix until the flour is incorporated. If you overmix you risk the over formation of gluten. This leads to great breads, but chewy and dense cookies. That is why I suggest hand mixing the dough once you add the dry ingredients – you have more control that way.

If you want a soft, chewy, fluffy cookie it is best to bring the butter to room temperature. This helps the butter blend more easily and the proper amount of air to come into the dough. If you melt the butter before blending it into the dough your cookie may be more flat and crispy. If that is your desired texture then go for it!

It is also best if the eggs are room temperature. It takes about 30 minutes for an egg to reach room temperature. This also helps the incorporation of the eggs during mixing.

If you don’t do these things its totally fine! Your cookies will probably still be good. Who can go wrong with butter, chocolate and sugar mixed together?

Ingredients:

3 1/2 cups flour

1 1/4 tsp. baking soda

1 1/2 tsp. baking powder

1 1/2 tsp salt

1 1/4 cup butter

1 1/4 cup brown sugar

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

10 oz. chocolate chips

Directions:

1. Mix flour, baking soda, baking powder and salt together.

2. In a separate bowl beat butter and sugar together until light and fluffy – about 5-10 minutes.

3. Add eggs one at a time, beating after each addition.

4. Mix in vanilla.

5. Mix in flour by hand. Or, if you use the mixer, only mix until the flour is incorporated. Do not overmix.

6. Mix in chocolate chips just until incorporated.

7. Refrigerate 24-48 hours and up to 72 hours.

8. When ready to bake, preheat oven to 350 degrees.

9. Using spoons or your hand, form dough into balls equaling about 1/3 cup.

10. Bake at 350 degrees for 15 minutes. Sprinkle with coarse sea salt.