I have my back patio door open. There’s reggae playing on my Pandora. And I’m wearing a tank top under my apron. Oh, hey spring–welcome back to Chambana.
I’m four days into my Z Pack and I’m finally starting to feel like myself again. Praise. The. Azithromycin.
So let’s celebrate spring! And me not having lungs full of crap! Let’s bake some cookies, shall we?!
Here’s my recipe for the best chocolate chip cookie of all the chocolate chip cookies. They are thin. Buttery soft. A little chewy. And you can really taste the vanilla.
They are perfection.
I use The Comfort of Cooking’s recipe, and they come out like this every single time. I like to dip mine in coffee, but milk works too–if you’re traditional like that.
Thin and Chewy Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chip
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk flour, baking soda and salt. Set aside.
In a large bowl, beat your butter and sugars until light and fluffy. Add your eggs and vanilla extract. Add the flour mixture, and beat everything until it’s completely mixed together. Fold in your chocolate chips.
Roll dough into little (1 inch) balls and place on your baking sheet. Bake 10-12 minutes until the edges are slightly brown. (The cookies won’t look completely baked, but will continue to cook while cooling on the baking sheet.)
Remove and let the cookies rest on the pan for 5 minutes. You could sprinkle them with a little sea salt while they’re cooling too, that’s my secret ingredient. Transfer them to a wire rack to cool completely.
Then get to dipping–and eating. Enjoy.