If you follow me on Instagram, you know that I made these on Sunday. And let me just say this: hands down – no competition – these are the best cookies I’ve ever had. I’ve made many a cookie. And I’ve made many a fail. Making the right chocolate chip cookie is an art. You have to figure out the right chocolate to crumb ratio and it can be tough.
Growing up, I always thought that recipes were sacred and that you shouldn’t share them. Both of my grandmothers are amazing cooks and I am so glad that they have shared recipes with me. Can you imagine if nobody shared a recipe? The whole world would be filled with terrible cookies. And I don’t even want to think about living in a world with only a few delicious ones. Gives me chills.
This recipe is just too good NOT to share. I am so grateful to the friend that shared it with me. This is how the cookie recipe came to me:
Cookie Gods —> Random Nice Woman —> Jayne Swapp —> Ashley Swapp —> Me
And now I’m sharing it with you. You have to kind of play with your oven as these bake. I bake them for about 7-9 minutes and then take them out. I like mine gooey. I’m getting hungry for one right now but there are none to eat because I ate all of them. Rough day.
I’ve really built these up. But it’s good because these are the best. Get in your kitchen right now.
Chocolate Chip Cookies
1 c butter
1 c sugar
1 c brown sugar
1 ½ c Ghirardelli semi-sweet chocolate chip
3 tsp. vanilla
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 ½ c flour (I use just under 3 cups)
In a mixing bowl, cream butter, sugar, and eggs together. In a separate bowl, combine all dry ingredients except for chocolate chips. When wet ingredients are mixed well, slowly stir in dry ingredients a little at a time. Lick your spoon. Stir in your chocolate chips.
Roll into little balls and place on a greased cookie sheet. Bake at 350 degrees F for 7-9 minutes.
Let cool on a rack. Or maybe eat them all when they’re warm. You’re choice.
January 25th – My main food group.