The Best Chocolate Chip Cookies

I read a lot of recipes claiming to be the best before trying this one.  A few recipes involved refrigerating the dough for a day before baking, claiming this is the magic that will give you the best cookies.  I think they’re great, but then how can you go too wrong with chocolate and butter?

I go the recipe from words to eat by.

What you need:

1/2 cup unsalted butter, cut into cubes

1/2 cup white sugar

3/4 cup packed brown sugar

1 & 1/2 teaspoons vanilla

1 large egg

1 & 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips (I used dark chocolate)

What you do:

1.  Cream the butter and sugars for several minutes, until creamy.  Add the vanilla and egg and beat briefly.

2.  Combine the flour, baking soda and salt and stir them in or mix on low.  Add the chocolate chips.

3.  To refrigerate the dough you have two options: roll it in plastic wrap like I did, then cut the log into disks when you’re ready to bake.  Or. . . you could refrigerate the dough in the bowl, then use a scooper to form the cookies.

4.  Line your baking trays with parchment, then place the cookie dough on the paper, leaving some room between them.

5.  Bake for 11-13 minutes at 350F, removing from the oven when they still look almost under-baked.  Pull the whole parchment paper, with cookies on top, onto your cooling racks so the cookies don’t sag between the spaces.

By the way, you don’t have to wait until they are cooled before you start eating them!