i'm not exagerating. this recipe is amazing! i have made a few tweeks to the original recipe to make it more my own and even better!
1 1/4 cup sugar
1 1/4 cup brown sugar, firmly packed
1 1/2 cup cold unsalted butter, shredded
2 teaspoons vanilla
4 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1, 12 ounce bag of milk chocolate chips (or peanut butter chips, m&m's, white chocolate chips...whatever you like!) I personally use Ghirardelli Milk Chocolate.
heat oven to 375 degrees Fahrenheit.
shred the butter into a large bowl, beat sugar, brown sugar with the shredded butter until light and fluffy.
i sometimes have to break the clumps of butter up with my fingers. add vanilla and eggs; blend well.
add flour, baking soda and salt; mix well WITH A RUBBER SPATULA. it might be tempting to just use the mixer but this is my secret to making the best cookies ever. i'm serious.
i often kneed in the last cup or so with my hands. you want the dough to be well mixed and not sticky. mix in chocolate chips.
put the dough in the freezer for about 5 minutes. break the dough into 2x2 inch mounds and place on cookie sheet about 2 inches apart.
put the rest of the dough back in the freezer while a batch bakes. this is also another "secret" i've learned that makes the cookies the perfect texture. crunchy on the outside, soft and chewy on the inside. towards the end of your baking you may have to bake those cookies a little longer (just a minute or two) due to them being very cold from sitting in the freezer.
bake for 10-13 minutes or until light and golden brown.
let the cookies sit on the pan for just a minute or two then carefully move them to a cooling rack.
let me know how your cookie baking goes!
this recipe makes about 3 dozen cookies.