I've used this recipe since 2006 or so, having received it from a friend of a friend of a friend. I don't quite know who to credit for creating this gift to humankind, but thank you from the bottom of my heart. These slightly crunchy-on-the-edges-yet-chewy-on-the-inside chocolate chip cookies are sure to become a household favorite.

As this is most definitely not a food blog, I will not bore you with a lengthy diatribe about the origins of chocolate or the deep spiritual awakening I feel when I take a bite of these soft and rich chocolate chip cookies.

The World's Most Delicious Chocolate Chip Cookies

Makes: 2 Dozen
Prep Time: 15 minutes
Cook Time: 11 minutes

Wet Ingredients:

2 sticks butter, softened (not melted)
1 cup brown sugar (213g)
3/4 cup sugar (164g)
1.5 eggs beaten together
1 tsp. vanilla

Dry Ingredients:

3 cups of flour (360g)
3/4 tsp. kosher salt (6g)
3/4 tsp. baking soda (5g)

Directions

Preheat your oven to 325°
Using a stand mixer with the paddle attachment, cream together the softened butter with the brown sugar. Mix well.
Add the granulated sugar to the bowl, and mix well.
Add the beaten eggs and vanilla extract to the bowl, and mix well.
In a separate mixing bowl, combine the flour, salt, and baking soda by gently stirring.
Slowly add about 1/3 of the flour mixture to the wet ingredients that are already well mixed in in the bowl of the stand mixer. Mix until the flour mixture is incorporated into the dough before adding more of the flour mixture.
Repeat step 6 until all of the flour mixture has been added to the stand mixer bowl.
Test the stickiness of the dough. If it sticks to your fingers, add an additional 1 tbsp. and mix well. Test again, and add more until the dough does not stick to your fingers. It should be very dry.
Mix in the semi-sweet chocolate chips. Your stand mixer will be working hard at this point.
If you have time, chill the dough in the refrigerator for 2 hours, or don’t. I never do.
To bake the cookies, I use a Silpat mat or parchment paper on my cookie sheet. - To form the cookies, I use about 1/4 of a cup or so of dough; again, I eye ball this. Form the dough into a tall pyramid and most importantly: DO NOT PRESS THE DOUGH DOWN BEFORE BAKING.
Bake cookies at 325° for 11-13 minutes. Be careful not to overbake them. The cookies should come out looking on the undercooked side, but ever so slightly brown on the edges. They will firm as they cool.
Let cool for at least 5 minutes before enjoying. I find these are often better the 2nd day, but they don't typically last that long in our house.