The Best Chocolate Chip Cookies!

These cookies are SO unbelievably good!  I have made them a few times and everyone has gone crazy.  I do think that making them big adds to the effect!  I found this recipe on Debbie Koenig's blog, and I highly recommend!  Thanks Debbie!

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
• 3/4 cup tightly packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 large egg, at room temperature, lightly beaten
• 6 to 7 ounces bittersweet chocolate chunks (one generous cup; it’s fine to just use half a 12-oz bag)

1. Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
2. Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.
3. Sift together the flour, baking soda, and salt into the bowl.
4. On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour, and preferably 24-36 hours.
5. Preheat oven to 350°F. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper. Spoon the dough, using an ice cream scooper, 2 inches apart onto the prepared baking sheets.
6. Bake for 11-13 minutes or until golden brown around the edges but still soft, almost underdone-looking, in the center. To ensure even baking, turn the sheets front to back and switch racks halfway through.
7. Remove the sheets from the oven.  When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

Click here to print the recipe.

I use my KitchenAid about 2-3 times a week.  I love it.  The key to a machine like this, though, is to have it on your countertop all the time.  If you don't have the space, don't bother.  It is just too heavy to pull it out and put it away all the time!

I love this simple strainer that I use to sift in the dry ingredients.  In expensive, and also perfect for draining canned goods, like beans, crab meat, and corn!

I am obsessed with these chocolate chips.  I love me some dark chocolate, and it makes these cookies taste just a bit more sophisticated!

The spatula part was not cutting it, so I started stirring with the handle.

Refrigeration time.  I tested these by baking after 1 hour, and although delicious, the closer you get to 24 hours the better they get.

One of these didn't even make it to picture time!  Enjoy!