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Recipes

The Cookie to End All Cookies

June 28, 2016

June is almost come and gone which means graduations are wrapping up, and kids are headed off to college. Some may be sobbing, others partying, but nothing makes us big kids feel more at home than fresh baked cookies. Whether you’re a mom looking to give your kiddo one last taste of home cooking, a college kid moving into a new dorm, or just looking to gobble up a tray of cookies, these bad boys are so worth it.

I’m hoping I don’t get into too much trouble for sharing this recipe. Passed along to me by my 30 going on 18 family friend, these cookies are the gooeyiest, chunkiest babies that I’ve  ever devoured. Every time she brings a container over, the family goes nuts.

So a couple months back I asked for the recipe, and now I’m passing this holy grail of a cookie recipe on to you. You’re family will love you, you’re friends dub you a fabulous chef, and all because you know how to rock and roll some dough (jk. no rolling pin needed).

Shopping List:

  • 2 Sticks of Cold Butter (recipe calls for one unsalted and one salted. I can not taste the difference between half and half or two sticks of unsalted. So choose based on your taste)
  • 3/4 cup of light brown sugar
  • 1/2 granulated white sugar
  • 2 tsp of vanilla
  • 1 large cold egg
  • 2 1/4 cup of flour
  • 1/2 tsp of salt
  • 1 tsp of baking soda
  • 2 cups of chocolate chips*

*In the pictures of this recipe, I attempted to use chocolate chunks and mini chocolate chips to give the cookies a chunkier look. You can add in any sort of mix in your big heart desires <3

First prep your butter mixture. Whip the cold butter, brown sugar, and white sugar together with a mixture. Do not melt the butter. This will help make them chunky and gorgeous. Add the vanilla and egg to the mixture after.IMG_4811

Next sift together the flour, salt, and baking soda.IMG_4814

Add this mixture to the butter mixture. The mixture may seem thick and dry. That is okay! Finally add in your chocolate chips 🙂

Scoop your mixture into HEAPS. You may take a ice cream scoop or melon baller to help you pile the dough. Do not squash your dough flat. Leave it high and chunky.

Bake at 315 for 14-18 minutes. IMG_4816.JPGCool them for a bit (if you can wait), and serve ’em up!
If you’re a  college kid moving into a new dorm for the fall, bake these babies in your community kitchen, and you’ll be amazed how many people automatically want to be your friend.

Best Wishes to all you baker babes out there!

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