Chocolate Chip Cookies

---

Don’t call it a comeback, seriously. I don’t know when I’ll blog again… The last few months have been insane and I’ve barely been in the kitchen with enough energy to cook, let alone blog.

Since today is National Chocolate Chip Cookie Day and I needed to clean out my fridge, I figured why not. So, here I am, back with my basic ass pictures. This time though…I bought Lightroom presets so I don’t have to figure this out on my own!

---

It took me a long time to finally come to terms with posting with my chocolate chip cookie recipe. Let’s be honest, every single person out there will tout theirs as the best and blah, blah, blah, but you can make these and judge for yourself. I’ve spent years using this particular recipe and have never gotten a bad review…

I used to make these when I worked for Under Armour corporate as an afternoon treat for the office or when the CEO would visit because he apparently loved chocolate chip cookies. They were always a hit.

Since then, I’ve tweaked this about a dozen times and have settled on a recipe that I love. So, you guys get an older recipe, but trust, it’s still good.

---

 CHOCOLATE CHIP COOKIES

INGREDIENTS (makes ~3.5 – 4 dozen medium-sized cookies, cook time 12 – 15 minutes)

• 3 sticks unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 3/4 cups brown sugar
• 3 eggs, room temperature
• 1.5 tsp vanilla extract
• 3 3/4 cups all purpose flour
• 1.5 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 cups chocolate chips

PREPARATION

1. Preheat oven to 350ºF
2. Using stand or handheld mixer, beat softened butter and sugars together for about 5 minutes. It should look fluffy and lighter in color.
3. Add eggs one at a time and make sure to scrape the bowl and paddle in between.
4. Add vanilla extract.
5. In a separate mixing bowl, add flour, baking powder, baking soda, and salt.
6. Carefully add dry ingredients to wet ingredients at low speed so you don’t run the risk of over-mixing. Stop mixing once flour disappears.
7. Fold chocolate chips into cookie dough, while scraping the sides of the bowl to make sure everything is incorporated.
8. Use an ice cream scoop and place on a baking sheet. I like to do one test run in the oven and bake a dozen. The rest, I scoop onto a separate sheet pan and put in the fridge to let it rest. I guess this allows your dough to marry all the flavors together, but sometimes I just don’t have the patience and I want cookies, stat!
9. Optional – add chocolate chips on top of your cookies if they’re looking a little naked. I normally add 3 per scoop, but you do whatever you want.
10. Bake 6 minutes, bang your baking sheet against your oven rack to remove air, and turn to ensure even baking. Bake for another 7 minutes or until a toothpick comes out clean when inserted in the center of a cookie.
11. You can let it cool on a cooling rack or you can be like me and eat a cookie right away. There’s nothing better than warm chocolate chip cookies and melted chocolate sticking to your fingers and your gut. 😉

---

PS – if the cookies I have in the fridge bake nicely tomorrow, I’ll update the pictures on this post. Otherwise, you’ll have to deal.

PSS – if you do end up making these, holla at your girl and let me know what you think. ALSO, make sure you are happy when you bake because it will show. The secret ingredient to any delicious food is LOVE. No joke.