Chocolate Chip Cookies


I have been questing to make the Best Chocolate Chip Cookies ever.  You know the ones- crispy on the outside, gooey in the inside, with the perfect cookie/chip ratio and golden brown color…  All of my teenage life I used a standard Mrs. Fields recipe which is darn good, but not The Absolute Best cookies in the World!

Tonight I tried out this recipe.  I mean, it won an award in Canada so I figured, they’re probably pretty good, eh?  At first I used my handy baking spray with flour in it so they wouldn’t stick to the pan, but this caused them to spread out too much and get crispy on the edges.  With a little help from the internets, I found out that I should roll them into balls before putting them on the cookie sheet and stick the dough in the freezer between batches.  This led me to the adorable little “silver dollar,” sized cookies in the picture- thick enough to be chewy on the inside, but small enough to be two-bite sized.
I had to sub semi-sweet chocolate chips for milk this time, but next time I definitely won’t because I think it will make a delicious difference!
**EDIT 3/14: The recipe ended up making 40 cookies and my roommates (with the help of a couple friends and a couple beers) devoured them all by morning.  I think that’s a pretty good testament to their deliciousness.

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