The Perfect Cookie

I don't know about you, but I love baking. And people love to eat what I bake. It's usually a win-win. 

So when I realized my hubby though my cookies, were so-so. I was CRUSHED. I'll be honest though, he was kind of my cookie kryptonite. Every single batch I made him had some issue- too chewy, too crispy, forgot the sugar...you name it, it happened. For real, it was crazy. But I made it my mission to bake him THE Perfect Cookie. 

Ladies and gentleman, it only took 5 years, but I have finally tailored my recipe to make his ideal cookie. And it's definitely a winner! 

Oh, and I've chosen not to be selfish and to share the recipe. Because god-forbid some other poor newly wedded wife has found herself married to her cookie kryptonite. Honestly it's my duty to save her from her sad, sad fate.  :)

So here it is, the recipe for THE Perfect Chocolate Chip Cookie. They are just little round mouthfuls of bliss. And they're still soft the next day, if they last that long. :)

                          

THE PERFECT CHOCOLATE CHIP COOKIES

ADAPTED FROM: THE KITCHENAID MIXER RECIPE BOOK
BAKE TIME:  14-16 MINS 
MAKES: ABOUT 3 DOZEN, DEPENDING ON SIZE! 

INGREDIENTS:

1 CUP GRANULATED SUGAR  
½ cup brown sugar
1 cup butter, softened
2 eggs
1 ½ tsp vanilla
1 tsp baking soda
1 tsp salt
3 cups all-purpose flour
6 oz. semi-sweet chocolate chips
6 oz. milk chocolate chips

PLACE SUGARS, BUTTER, EGGS, AND VANILLA IN MIXER BOWL. USING THE FLAT BEATER, TURN TO MEDIUM LOW SPEED AND MIX ABOUT 30 SECONDS. STOP AND SCRAPE BOWL. TURN TO MEDIUM SPEED AND BEAT ABOUT 30 SECONDS. STOP AND SCRAPE BOWL. USING THE LOWEST SPEED, GRADUALLY ADD BAKING SODA, SALT, AND FLOUR TO SUGAR MIXTURE AND MIX ABOUT 2 MINUTES. TURN TO MEDIUM LOW SPEED AND MIX ABOUT 30 SECONDS. STOP MIXER AND SCRAPE BOWL. ADD CHOCOLATE CHIPS. TURN TO LOWEST SPEED AND MIX ABOUT 15 SECONDS.

FOR BEST RESULTS BAKE ON PARCHMENT PAPER. SHAPE COOKIES INTO BALLS AND PLACE ABOUT 2 INCHES APART. BAKE AT 350° FOR 7 MINUTES AND 375° FOR 7-9 MORE MINUTES OR UNTIL EDGES BECOME GOLDEN (NO NEED TO PREHEAT IN BETWEEN, JUST ADJUST THE TEMP. AT THE 7 MIN MARK). REMOVE FROM BAKING SHEET IMMEDIATELY AND COOL ON WIRE RACKS. ALLOW THE OVEN TO COOL BACK TO 350° BETWEEN BATCHES.
                                                           

                     

Am I crazy for changing the temperature mid-baking, maybe? But it works people, and I don't question what works. It was a happy accident and I just went with it. If you don't feel like adjusting, bake at 375° and check them at 10 minutes.  

Oh and I dare you not to eat them three at a time. I promise it's impossible! But I won't tell, if you don't. :)