What's better than a perfect chocolate chip cookie?

The answer is nothing. I am on a quest to find the best chocolate chip recipe out there and it is going to be hard to top these Soft & Chewy Chocolate Chip Cookies from Sally's Cookie Addiction. Clearly Sally knows her cookies, since she has a whole cookbook dedicated to them. 

Soft and Chewy Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 1/2 teaspoons cornstarch
1 teaspoon baking soda 
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract 
1 1/3 cups semi-sweet chocolate chips

Make the magic happen...

• ​Using a stand mixer with a whisk attachment (or a handheld mixer or a whisk), mix together the 3/4 cup melted butter, 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until combined with no lumps remaining. Add the egg and egg yolk, then the 2 tsp vanilla. 
• Whisk the 2 1/4 cups all-purpose flour, 1 1/2 tsp cornstarch, 1 tsp baking soda 
  1/2 tsp salt in a medium bowl. Slowly add the dry ingredients to the wet ingredients with a rubber spatula until the flour mixture is totally incorporated and the dough is evenly mixed. 
• Scoop the dough (I use this cookie scoop) and place on a parchment lined baking sheet.
• Chill the dough for at least 2 hours (and up to 4 days). Read below on how much I love and hate this step. 

• Preheat the oven to 325F
  
• Place dough 3 inches apart on the parchment lined baking sheets. Bake for 12 to 13 minutes (I did 11 minutes because I like my cookies a little more gooey) until the sides are lightly browned. 
• Let cool (or eat asap) on the baking sheet for 5 to 10 minutes, then transfer the cookies to the rack to cool completely. 

Now to the fun part where I just blab about stuff and things.

The reason I hate chilling the cookie dough is obvious, it takes time when all I want is instant gratification (who doesn't?). The reasons I love chilling the cookie dough are because if you pre-scoop the dough, it makes baking/cleanup a breeze, it keeps the cookies uniform and cooked evenly, and honestly I think it makes the cookies taste better. Patience is a virtue, friends! 

I found it fitting to make my first recipe from Sally's Baking Addiction because she is the reason I started blogging my first time around. She truly sparked my passion and continues to do so as she finds success in her baking career. Her baking world and website is a lot more colorful than mine, but I have learned so much from her and haven't made a recipe I didn't like. So, thank you Sally! You are a rockstar!

I hope you continue with me on this quest to find the best chocolate chip cookie recipe! Stay tuned. 

Also, thanks for being here.