The Perfect Cookie...

For years I have been searching for a good chocolate chip cookie recipe. I'm by no means a cookie connoiseur, but I have a certain something that I want in a chocolate chip cookie. I don't know if I can fully pinpoint what it even is. I've never been a fan of the Nestle Toll House variety or any other recipe I've tried thus far, whether it came from Southern Living, Cooking Light, BH & G, etc. However I found a recipe the other day here that sounded promising. It turns out that it is a recipe from Williams Sonoma. It promised crunchy, buttery goodness. That sounded like what I might be looking for - especially the crunchy part. Yesterday I decided to whip up a batch of the cookies while Ayson napped. Oh happy day, these are the best chocolate chip cookies ever! I'm hooked! Addicted! And I have eaten a lot! Enough that I'm going to make one more batch over the weekend.

So it is with great pleasure that I share this chocolate chip recipe with you - with a minor adjustment or two.

• 200-220 g flour (I measured between 1 1/2 & 1 2/3 cups)
• 1/2 tsp each of baking powder, baking soda and salt
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 tsp vanilla (I like Penzey's Double Strength Pure Vanilla Extract for a stronger flavor)
• 1 large egg
• 1 1/3 cup semi-sweet chocolate chips (Rather than the chalky Nestle Semi-sweet chocolate chips, I used 1 cup of Ghiradelli's 60% Cacao Bittersweet Chocolate Chips. The flavor is noticeably better than regular chocolate chips. I thank Chris Kimball from America's Test Kitchen for that recommendation!!).

Heat oven to 350. Line cookie sheets with parchment.

Cream the butter and sugars in large bowl, then add the egg and vanilla.

In smaller bowl whisk together the flour, baking powder, baking soda and salt.

Gradually stir in flour, followed by the chocolate chips.

Drop by rounded teaspoon on to baking sheet. Bake for approximately 15 minutes.

Try these out - you'll thank me! :)