My Supah-Dupah Secret Chocolate Chip Cookie Recipe

Ahhh...chocolate chip cookies. Who doesn't love them? Strange people, that's who! Well, if you have 4 minutes, please watch this hilarious clip from Friends and you'll soon understand the foundation of my favorite supah-dupah ultra secret CCC recipe.

Yes, that's right. With all the CCC debate out there, I still rely on the classic back-of-the-bag recipe. I'm an old fashioned gal! These cookies will be shipped out to the troops for Operation Baking GALS, along with a batch of Dorie's amazingly delicious Lenox Almond Biscotti. They came together fairly easily and I chilled the dough for a little bit (maybe 10 minutes) before I baked them. I also chilled it in between each batch because it was pretty sticky.

Maybe someday I'll branch out and try the other bloggers favorites, but for now, these do just fine.

Ingredients:

2 sticks (1 cup) unsalted butter, softened
1 cup white sugar

1/2 cup brown sugar

1 tsp vanilla

2 eggs

2 1/4 cups sifted flour

1 tsp salt

1 tsp baking soda

12 oz chocolate chips

Instructions:

Preheat oven to 375 and line baking sheets with parchment paper. Whisk together flour, salt and baking soda in bowl, set aside. Cream together butter, sugars and vanilla until fluffy and creamy. Add in eggs one at a time, mixing after each one. With mixer on low, slowly add in dry ingredients until well mixed. Mix in chocolate chips, and then allow dough to chill for 10 minutes.

Place walnut sized dollops on baking sheet, 1.5 inches apart. Bake for 9-10 minutes at 375.

Dunk in milk and let your kids or husband lick the mixing bowl.