The Best Chocolate Chip Cookies

I was once told that these cookies were "orgasmic". No really, that's what she said. Probably the best compliment I've ever recieved from my cookies. This last Christmas, I had 5 people ask me if they could please have my cookies as their gift. Their wishes were fulfilled.

I started baking and cooking at a very young age, again giving credit where credit is due; my momma. The one thing my momma didn't teach me, was how to make Chocolate Chip cookies. Why? Because she can't make them to save her life, not even the premade, cut and bake cookies. Trust me I'm not being mean, she will 100% admit, that her daughter makes better Chocolate Chip cookies better than her!!

Just how good are these cookies? My ex-boyfriends parents loved them so much, that they both received individual bags of cookies so that they don't have to share! My sister gets them everytime she is having a bad day, I used mail them to my best friend Taylor who lived all the way in Hawaii, and when my good friend Branson graduated from basic training, he specifically wrote me a letter asking if I could send my homemade cookies, with his mom as his graduation gift!

What makes my cookies so special? Honestly just a few simple changes, to a normal everyday recipe that can be found on the back of Nestle Tollhouse bag of chocolate chips, that you've probably never thought of!! Lucky for you, below you can find the recipe, and I've put in BOLD what changes I've made!

The Best Chocolate Chip Cookies

2 1/4 C all purpose flour

1 tsp sea salt

1 tsp baking soda

3/4 dark brown sugar

3/4 organic sugar

2 sticks of Land o Lakes Sweet Cream Butter (softened)/Irish Butter

2 farm fresh eggs

2 tsp pure vanilla extract

1 cup Nestle Semi Sweet Chocolate Chips

1 cup Nestle White Chocolate Chips

I personally use a big Kitchen Aid Mixer or Kitchen Aid Hand Mixer with a glass bowl if I don't feel like getting the big mixer out. Measure out your dry ingredients in a separate bowl, and set aside. In your mixer, measure out your brown sugar, granulate sugar, softened butter, and vanilla. Mix all of these ingredients until creamy. Once creamy, lower the speed on your mixer and mix in 1 egg at a time. After all the wet ingredients are combine, slowly add the dry ingredients a little bit at a time, continuing to keep your mixer speed low, so that you don't get flour everywhere! Finally once almost all ingredients are combined, add in 1 cup white chocolate chips, and 1 cup of semi sweet chocolate chips.

HERE'S THE MOST IMPORTANT PART! Put the mixed dough in the fridge for 30 minutes to 1 hour. Now before you question what you're going to do with all this free time, this is the time you take to clean up your kitchen and put all your ingredients away. Also, preheat your oven to 375 degrees.

After the time has passed, and your kitchen is clean, it's time to bake your cookies. I use an ice cream scoop I purchased from a company that no longer exists. They came in three different sizes. When I want big cookies, I use the large ice cream scoop, and when I do normal size cookies, I used the small ice cream scoop. I love to bake on my Demarle Silpat with the Perforated Sheet Pan, but for this blog post I chose to just bake them on a brand new cookie sheet, that I sprayed with Avocado oil. On this cookie sheet, I'm able to get 8 scoops of cookie dough on the pan.

Place your pan in the oven for 8 minutes. Once your timer goes off, remove your pan from the oven and let your cookies cool on the pan for 2 minutes. Remove from pan, pour yourself a glass of milk, and enjoy!!