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Almost everyone loves chocolate chip cookies. And there are almost as many favorite recipes for them. I’ve been baking my way through the Flour Bakery Cookbook, and have made the peanut butter cookies, oatmeal raisin cookies, chocolate chip hazelnut cookies, double chocolate cookies, and raspberry blueberry muffins. My apple oat muffins were also based on Flour’s good morning muffins. I haven’t been disapointed yet in any recipe (although my attempt at the coffee cake was disastrous….it overflowed the pan I was baking it in, but fortunately I had a cookie sheet below.)

These cookies are just the right blend of crispy on the edges and soft in the middle. If you’ve only made tollhouse cookies (like Joanne Chang did before she created this recipe), you really should try them. There’s nothing like some early morning baking to make the house smell good all day.

Basic Chocolate Chip Cookies

2 sticks unsalted butter

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1/2 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

9 ounces semisweet chocolate

3 ounces milk chocolate

Cream together the butter and sugars with a hand mixer until light and fluffy. Add in the eggs and vanilla and beat together for a couple minutes.

In another bowl, combine the flour, baking soda, and salt. Add the chocolate and stir. Slowly add the dry ingredients to the wet on low speed and just until it is mixed through. Let it rest in the fridge overnight.

Place 1/4 cup balls on a cookie sheet a couple inches apart and flatten slightly with your hand. Bake at 350 degrees for 15-18 minutes, until they are browned on the edges and still soft in the middle. Let cool on the sheet for a couple minutes, and then transfer to a wire rack.

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