World's Best Chocolate Chip Cookies

First, I must apologize for my irregular posting behavior.  Life is happening & sometimes it is difficult to keep up.  I was in the midst of a big move, which unfortunately left me with little time to post about my culinary adventures.

Please stick with me and I promise to post scrumptous updates from the new kitchen on a more regular basis. For now, you should know that while I have not been posting much, I have been doing my homework. 

I have been on a quest for the world’s best chocolate chip cookie recipe.  After many bake tests, taste tests and research I found that I had the best chocolate chip cookie recipe in my back pocket all along.

This recipe, a family recipe, has proved to be a fan favorite.  It was the top choice among my taste testing panel and my personal favorite.  The key ingredient is Guittard Milk Chocolate Chips.

World’s Best Chocolate Chip Cookies

Ingredients

Makes about 3 dozen
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips (milk chocolate chips by Guittard)

Directions

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Cover well with plastic wrap & refrigerate for 24- hours.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.