Alright guys. So here's the deal. Since I got married I've probably tried over 30 chocolate chip recipes trying to find one that I love. I am 100% a gooey cookie person, none of that crunchy crap for me thank you very much.
I got this recipe from a dear friend about a year ago, and our lives have not been the same since. You think I am exaggerating? I promise you, I am not.
Forewarning. I've done this recipe probably 30 times in the last year, maybe more. There are a lot of brand specific ingredients in my recipe. Can you make these cookies with general brand products? Of course. Do they taste as good? Not even close. I wasn't a brand snob before I got married, but since then I've realized that you just can't substitute quality. So there you have it. I hope you give this recipe a try and love it like we have!
Ingredients
1 1/2 cups softened Tillamook unsalted butter (letting the butter soften on it's own is best. If you have to microwave it do NOT let it get too runny. The cookies will not turn out right)
1 1/4 cup sugar
1 1/4 cup brown sugar
2 eggs
1 tbsp vanilla
4 1/4 cup Bob's red Mill flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 bag Ghirardelli milk chocolate chips
Combine all wet ingredients and blend to perfection. In separate bill mix dry ingredients together, then slowly add to wet mixture. Once it is all combined, add other chocolate chips. The dough should be very "fluffy".
Roll in balls and place on greased cookie sheet.
Bake at 375 for 10-12 minutes.
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