Wait. Wait. Wait. Before you stop reading - hear me out. I know y'all probably have a gazillion (yes, I said a gazillion) recipes for chocolate chip cookies. I know you do. I know I do too. Who doesn't love a warm, soft chocolate chip cookie right out of the oven with a glass of super cold milk? Okay wait. I need to confess something at this point. I don't really drink milk. Say what? It's a dirty little secret of mine. The only time I drink milk is when it is leftover from the cereal I just ate.
I also don't eat seafood (and I grew up on the Chesapeake Bay, how sad is that?) It's true and I get teased mercilessly over it - but there you go. It is what it is.Anyway, back to the cookies. Next time you are in a chocolate chip cookie mood, I implore you to give this recipe a try. The best part about these is you don't have to wait for butter to soften. You start with cold butter!
2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups chocolate chips or chunks
Preheat oven to 375 degrees. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts. I ended up using a combination of mini chocolate chips and regular chocolate chips because I had some bags left over from Christmas baking and I needed to use them. Worked great!
Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.Scoop dough (about a tablespoon each) onto cookie sheet lined with parchment paper. I used one of those spring release cookie scoopers - makes it so much easier. Also, in between batches I would keep the bowl of dough in the fridge to keep cool.
Bake in the preheated oven about10-12 minutes, depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I had my rack in the middle part of my oven and it took about 11 minutes. Only bake one sheet pan at a time. Let cool on rack and store what you don't immediately eat in an airtight container.