The very best chocolate chip cookies

The very best chocolate chip cookies | mrscaseyannThis is my absolute favorite cookie recipe. This is originally from here, but i’ve tweaked it just a bit. I cannot tell you ENOUGH how much amazing feedback I get on these. I can eat so many of them, it’s shameful, or impressive? But every school function, community event, bridal/baby shower, family party, YOU NAME IT, somebody is going to tell me that these cookies are their fave. And let me tell you, it’s not in the skill, this is all recipe.

To describe, they’re flavored perfectly, the right consistency of baked well on top and just enough soft inside. They have crunch in their nut, chips, raw sugar, sea salt mixture and there are so many leftovers.. somebody THOUGHT this through. So if you’re looking for a recipe to try, look no further, it’s a family heirloom now. Note, I never use a mixer on these anymore but did for years. It takes some muscle but I love them by hand the most.

The Best Chocolate Chip Cookies!
3 1/2 cups whole wheat flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
2 tsp coarse sea salt
2 1/2 sticks unsalted butter
1 1/2 cups packed light brown sugar
1 cup raw sugar
2 eggs
2 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
6 oz dark chocolate, chopped into chunks
(no milk or bar chocolate on hand? otherwise, 3 cups of chocolate chips)
1 cup rolled oats if desired
1 cup chopped nuts if desired

Preheat oven to 350 Degrees. In a bowl, with an electric mixer (if possible), beat butter two minutes. Add sugars and beat two more minutes. Add eggs one at a time, beating well. Beat in vanilla. In a medium bowl, whisk together first five ingredients. Set aside. With the mixer on low, add in flour mixture just until incorporated. Remove bowl from mixer and use a wooden spoon to fold in chocolate and oats. Drop one to two inch round onto cookie sheets, an inch apart. Bake 7-10 minutes, depending on your oven. Remove and let sit on cooling rack. ENJOY.

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