I have finally found the perfect chocolate chip cookie recipe (in my opinion, that is)..

I have finally found the perfect chocolate chip cookie recipe (in my opinion, that is)..

Before I even give the recipe let me say that this chocolate chip cookie is chewy and soft. In my personal opinion, chewy and soft out shines both cakey and crispy. Don't get me wrong, I love cookies of all shapes, sizes and most flavors. However, when it comes to choosing between cookie textures I will always got for a warm, soft, chewy, make my taste buds orgasm in my mouth cookie any day. So for those who are interested here's the recipe. Once again, I apologize to those who are seeking a different texture.

Ingredients:

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 chip

Directions:

1. 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.

2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. (note: once done scooping it with your table spoon I would suggest rolling them into balls)

3. 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.