Classic Chocolate Chip Cookies

What, in this world is more perfect than a chocolate chip cookie? It may not be original, but they are absolutely, 100% my favorite cookie, and quite possibly my favorite baked good. It may be a cliche or a bit sad considering the endless things there are to bake, but sometimes, nothing beats the a classic, and nothing is more classic than a chocolate chip cookie. Normally, I am all about the super thin, crisp, and buttery cookie. After chatting with my consultants (thanks to those of you who I harassed about your cookie preferences), I decided to mix it up and go for something a little thicker, with crispy, crumbly edges and and chewy center. That seemed to be the holy grail of the chocolate chip cookies. And while there is always room for improvent (and much fun to be had in the kitchen) these cookies are absolutely AMAZING, and have totally converted me from my thin and crispy ways.

Classic Chocolate Chip Cookies:
2 1/2 sticks of butter, room temperature
1 1/2 cups of dark brown sugar
1 cup of white sugar
2 eggs
1 tsp of vanilla extract
3 1/2 cups of flour
3/4 tsp of salt
1 tsp of corse sea salt
1 1/4 tsp baking soda
1 1/4 tsp of baking powder
12 oz of chocolate chips

In a large bowl (or the bowl of a stand mixer), mix the butter and both sugars. Mix on medium speed until smooth and fluffy about 4 minutes. Add in eggs and vanilla and mix until combined. Add 1 cup of flour, both salts, baking soda and powder. Mix until just combined. Add another cup of clour and mix until just combined. Add remaining flour (1 1/2 cups) and mix in. Stir in chocolate chips. Line a baking sheet with partchment paper and drop cookies by rounded spoonful onto the sheet. Just get all of the cookies on the sheet, don't worry about spacing. I had about 4 dozen good sized cookies. Chill the dough for at least an hour, up to overnight. Pre-heat the oven to 350, with a rack positioned in the middle of the oven. Butter or pam another baking sheet lined with partchment. Space 12 cookies on the sheet and bake until golden, about 16-18 minutes. Repeat until all the cookies are baked, keeping the unbaked dough in the fridge until ready to use. Serve with a glass of milk. (adapted from Martha)

Happy Eating.