the best - chocolate chip cookies

I don't know about you, but there are some recipes I return to again and again. Whenever I make chocolate chip cookies or buttercream icing or pancakes I always use the same recipe. Why? Because I know it will work and in my opinion is the best recipe out there. The other day I was making my favorite chocolate chip cookie recipe when I thought this would make a great little project: recording one of "my best" recipes each month.

To kick off January, I'm sharing with you what I think is the best chocolate chip cookie recipe ever! I discovered this one when I was in first year university and living away from home. I was given The New Basics Cookbook by Sheila Lukins and Julee Rosso as a present by my mum. I pretty much cooked my way through this entire back over the four years I was in university. It probably got more use than most of my textbooks as you can see by its tattered remains. I'm missing one page from this book and it happens to be the one with the Chocolate Chip Cookie recipe. That's ok though, because I have it memorized. Yes, that's how often I have made it. If you love soft, chewy, chocolately cookies this recipe is for you.

The New Basics Chocolate Chip Cookie Recipe (as remembered by me)

Ingredients

1 cup + 2 tbsp all purpose flour

1/2 tsp baking soda

pinch salt

8 tbsp butter

6 tbsp granulated sugar

6 tbsp light brown sugar

1/2 tsp vanilla extract

1 large egg

1 cup semisweet chocolate chips (I prefer chunks of semi-sweet chocolate)

Preheat oven to 350F

Line your baking sheets with parchment paper and put aside.

Sift together the flour, baking soda and salt in a medium sized bowl.

Using a mixer, beat the butter with both of the sugars until creamy and light. Add the egg and vanilla and beat again until they are incorporated.

Add flour mixture slowly. Beat until just combined.

Stir in the chocolate chips.

Bake for five minutes in preheated oven and then remove and tap on counter twice. Return to the oven for another 3-5 minutes until just browning around the edges. Remove from oven and cool on a wire rack.

I must admit that the tapping on the counter part has always seemed a bit strange to me (I think it is to help flatten them out a bit) but I always do it. It's almost like a good luck charm or omen. And I can't emphasize how important it is to not over cook them. Like brownies, I think chocolate chip cookies are best when they are a little bit undercooked in the middle.

Of course, if you think you have a even better recipe let me know. I'm willing to try something new. I'm up for the challenge!