I found a recipe online a year or two ago (honestly have no idea where) and altered it in order to perfect the resulting chocolate chip cookies. Here’s what you’ll need to make them (this recipe makes ~5 dozen cookies):
1 cup of butter (softened)
1 cup of brown sugar
3/4 cup of white sugar
1 tablespoon of vanilla
3 cups of flour
3/4 tablespoon of salt
3/4 tablespoon of baking soda
3 cups of milk chocolate chips
other stuff: a couple of large bowls, something to mix with (I use a fork), measuring cups/spoons, cookie sheets, cooling rack (optional), an oven (duh), a spatula (to take the cookies off the pan when they’re done), and a spoon or something to scoop the cookie dough out onto the pan
And here’s how you make the perfect chocolate chip cookies:
1: Set the butter out and let it soften. Seriously, do this first, because the softer the butter is, the easier it’ll be to make the dough.
2: Pre-heat the oven to 335 degrees. Yes. 335.
3: Cream the sugars and the butter. You can click here for a little tutorial on creaming butter and sugar.
4. Mix in the eggs and vanilla.
5. Mix the flour, salt, and baking soda together. Gradually add this mixture to the creamed mixture.
6. Stir in the chocolate chips. It’s going to look like there are a lot, and that’s because there are. It’s better that way. 😉
7. Place small balls of cookie dough on the cookie sheet, about two inches apart.
8. Bake for 9-11 minutes, depending on your oven. When they come out, the edges should look only SLIGHTLY browned, and the rest of the cookie will still look very doughy. Let them sit for a few minutes on the pan until they flatten out a bit, then use the spatula to move them from the pan to the cooling rack.
9. Enjoy the absolute best chocolate chip cookies you’ve ever tasted. Seriously, they’re awesome. I’ve gotten “marry me” and “these are better than my mom’s” more times than I can count from the people who have tried them.