World's Best Chocolate Chip Cookies

When I was 12 I decided I was going to be able to make the world’s best chocolate chip cookies. I made it my project every time I had extra time and I tried a zillion different things and a zillion different recipes. My family suffered through some really disgusting cookies before I discovered that it wasn’t about the ingredients, but the technique.

The two best tips I can give you - after way too many batches - are simple

Blend the sugar and butter until they are a paste. No lumps at all.
After adding the eggs and vanilla, whip that shit up. Do not stop until it has changed color. Changing color means the air has been incorporated and these cookies will be light and fluffy.

Ali Hedin’s Chocolate Chip Cookies

Makes about 35

1 cup butter, room temperature

½ cup sugar

1 ½ cups brown sugar

2 eggs

1 teaspoon vanilla

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups chocolate chips

STEP 1

Preheat oven to 350 degrees.

In the bowl of a stand mixer, combine butter and sugars until creamy and completely blended.

STEP 2

Add eggs and vanilla and whip until light and fluffy. Do not skimp on this step! Keep whipping it - you cannot over whip. In a separate bowl, combine all of the dry ingredients.

STEP 3

Add in dry ingredients until just barely incorporated. Then add in the chocolate chips and mix well. It’s great if they break up a little bit.

STEP 4

Scoop dough onto a cookie sheet and bake 8-10 minutes until the edges are browned but the center is still light brown. Let rest 5 minutes on a cookie sheet then transfer to a cooling rack.

Store in an airtight container for up to a week – but no longer!