Chocolate Chip Cookies

     Any time I ask my husband what I should bake for an event, get together, or a late night snack, his immediate response is chocolate chip cookies! There are actually several cakes, cookies, and donuts that he likes more, but nothing can surpass the coziness and nostalgia of a basic chocolate chip cookie!

    The hardest thing  about making a chocolate chip cookie recipe, is that everyone likes their cookies different. For heavens sake, look at how many different kinds of Chips Ahoy there are! Chewy, original, mini, mega, mega chewy, and that's just the chocolate chip flavor! Some add sprinkles, M&Ms, extra chocolate... it makes my head spin! So, this recipe is my husband's favorite kind of chocolate chip cookie. Gooey on the inside and crispy on the outside and thick. I will say, these aren't my favorite kind. My favorite are my sourdough brown butter chocolate chip cookies that are a little thin and crispy with some salt on top. Because there are so many different kinds of chocolate chip cookies, it is nice to have a few min your back pocket for emergencies or to be able to try a few until you find the one that is perfect for you!

    My recipe starts like most of my cookies; beating together sugar and butter then adding in eggs one at a time. Once my eggs are all beaten in, I add my vanilla, flour, and baking powder. I beat all of that together just until there are no dry streaks. To finish off my dough, I dump in my semisweet chocolate chips and use a spoon or rubber spatula to fold them in. 

    I like to line my baking sheets with parchment paper or a silicone baking mat in case they get sticky for some reason, but with this recipe, I don't usually have a sticking problem. You can either use a cookie scoop or a spoon to scoop mounds onto your baking sheet. I like to use about two tablespoons of dough per cookie but you can use more or less if you are trying to make bigger or smaller cookies. Just make sure to adjust the temperature accordingly. 

    The cookies bake for 8-10 minutes at 375 degrees Fahrenheit on the middle rack of the oven. You can adjust the time for bigger or smaller cookies. When they are done they shouldn't be shiny on the top anymore but they shouldn't be too dark on the bottom. Because these are "cakier" cookies, the tops of the cookies won't brown very much.

    Like any chocolate chip cookie, they are best eaten warm with a glass of milk. However, these are also great with ice cream, or cooled by themselves! This is one of my most used recipes of all time and the cookies are great every single time! 

    What did you think of this recipe? Questions? Comments? Concerns? Use the comment section below!