Seriously. If you were at Krystal's baby shower, I think you will agree. This recipe is from a blog that I follow (hereistherecipe.blogspot.com) and this lady has been on a quest to find the recipe for the perfect chocolate chip cookie and has spent years tweaking it. I think she did it. 2 notes on this recipe. First, it's good to remember that while cooking is spontaneous and inventive, baking is not- it is meant to be an exact science so follow the recipe, dang it! Second, don't try it if you are contemplating a diet- there's a lot of butter in it. And other yummy non-diet friendly stuff.
3 1/2 cups flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
1 1/4 cups butter, softened
1 1/4 cups dark brown sugar
1 cup, 2 Tbsp. sugar
2 tsp. vanilla extract
1 1/4 lbs. Ghirardelli chocolate chips (half milk, half dark)
Sift flour, baking soda, baking powder, and salt into a bowl and set aside. Using a mixer, cream butter and sugars together until just blended. Add eggs one at a time, mixing well after each. Mix in vanilla. Add dry ingredients a little at a time and mix until just combined. Stir in chocolate chips.
Now here is the secret to what makes these cookies so good (aside from the butter and the Ghirardelli). Use a 1/4 cup ice cream scoop (I just use a 1/4 measuring cup) to form dough into balls. Yeah, they will look huge. Don't be intimidated. Freeze the dough (good up to 1 month) and bake the cookies as you want them at 350 degrees 18-20 minutes. It's brilliant- you can always have a warm, gooey cookie. Plus, it keeps the cookies nice and fluffy.