THE BEST Chocolate Chip CookIes

I cannot begin to tell you how happy I am to write this post. It's a blustery day here in Boston (oh, by the way, I moved — I haven't posted in about a year, so just filling you in....reader), and I just got back after a long visit back home for Thanksgiving where I made the most amazing chocolate chip cookies. 

To send it back several months, I moved into a new apartment with an oven that has seen better days, so, of course, I wanted to break it in with a couple chocolate chip cookie recipes. My mom and I have been taking chocolate chip recipes around the block for YEARS (mainly her, but I have witnessed this), and just hadn't really landed on one that met the necessary qualifications: crispy edges, salty/sweet balance, gooey inside, taller structure, and TASTY AF. 

Long story short, I have tried an insane amount of recipes and felt like a failure — too floury, rock solid, too oaty, not enough flavor, takes too much time, etc. BUT THEN, my mom informed me that one of my favorite Instagram food bloggers @hipfoodiemom1 had posted a riff off of Joanna Gaines' Magnolia Table's chocolate chip cookie recipe. So, like the obedient daughter I am, I whipped up a batch of these babies and BY GOLLY, they were amazing.

I made another batch after coming back to the North with a few edits of my own to riff off the actual riff off of the OG. Note that the butter is salted as well. Most people purchase unsalted butter, but trust me, salted butter is necessary. It's cookie season y'all!

Recipe adapted from Hip Foodie Mom + Magnolia Table

The Hip Foodie Mom, Magnolia Cookbook, Tiny Crumbs Love Child Chocolate Chip Cookie

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Makes roughly dozen cookies  |  Serving size: ALL

Ingredients

• 1 stick of salted butter, cold + cubed (8 oz.)
• 2 cups of brown sugar
• 2 eggs, room temperature
• 2 tsp of vanilla extract (I sometimes measure in cap-fulls, so use your best judgement of how much you want to add)
• 2 1/2 cups of All-Purpose flour
• 1 tsp baking soda
• 1/2 tsp salt + more for sprinkling on top
• 1 bag (~2 cups) semisweet chocolate chips

Instructions

1. Preheat oven to 350°F. 
2. In a stand mixer (or a trusty spatula and bowl), blend the cubed, cold butter and the brown sugar on high until the butter is about the size of peas. 
3. Add in one egg at a time until well mixed, then add the vanilla.
4. In a separate bowl, mix together flour, baking soda, and salt. 
5. Blend the dry mixture with the wet mixture in small increments until fully incorporated.
6. Pour in the chocolate chips and mix!
7. Using a cookie scoop or small ice cream scoop, scoop (oy) six balls of dough onto a parchment lined cookie sheet. 
8. Bake for 12 minutes or until slightly puffed up and light brown on the edges. 

*Tip: Add chocolate chips to the top of each cookie dough ball before placing in the oven, then slam the tray on the counter to achieve the "chocolate pool" method.