If you’re tired of your chocolate chip cookie recipe and just want something new you’ve got to make these! We can guarantee that you will not be disappointed! Everytime we make these we eat 4 too many! We won’t be making them again until after Lisa’s wedding. They’re that dangerous!

A warm chocolate chip cookie out of the oven, with the gooey chocolate bits, crispiness around the edge, and barely cooked middle, is…everything that is good in the world of cookies.

These fulfill all of our requirements for a perfect chocolate chip cookie: they are dense and chewy on the inside, with a crispy and sturdy outer shell; the flavor of the cookie itself is rich and buttery.

We have no criticisms for this cookie. None. They were given enthusiastic thumbs up by everyone who has tasted them. Everyone just wanted more and more.

Chocolate Chip Cookies

Adapted from MyBakingAddiction.com

originally adapted from Parsley, Sage, Desserts & Line Drives

Ingredients
2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks

Directions
Preheat oven to 375 degrees.
1. 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.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Scoop the dough into balls using a medium size ice cream scooper.
5. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I baked mine for 15 minutes, which seemed to be perfect in my oven.
6. Let cool on rack and store what you don’t immediately eat in an airtight container.

*We always let our cookies cool on a rack for a few minutes and while they are still warm we transfers them to a large ziploc big. The cookies stay soft and chewy for a couple days!