In the years right after college graduation, I lived in this historical neighborhood in Pasadena, CA with two friends. Aside from our penchant for dating guys named Ryan (hence our rat by the same name that died a very sad death in the attic), we all had a deep deep love for all things sweet – especially chocolate chip cookies.
One night, Kendra happened to mention that her mom had a great Chocolate Chip Cookie recipe that she loved. We were having such a bad chocolate attack that we made her bug her mom (meaning several phone calls and a couple of messages) to get the recipe. We were NOT disappointed. This is BY FAR the best chocolate chip cookie recipe that I have ever had. It makes such a huge batch of cookies that I always have leftover dough that I freeze into a couple of logs for baking whenever we need them. I have made this recipe so many times, that when I brought it out for this post, I actually had to write over the ingredients list since the writing had faded.
Chocolate Chip Cookies
1 lb unsalted butter, room temperature
2 cups dark brown sugar
1 1/2 cup white sugar
2 T vanilla
6 cups flour
1 1/2 t baking soda
1 1/2 t salt
24 oz semi-sweet chocolate chips
preheat oven to 350 degrees
Cookies: In a standing mixer fitted with a paddle attachment, cream together the butter and sugars. Once they are mostly combined, turn the speed to medium, set timer to three minutes, and let it go. In a separate bowl, combine all of the dry ingredients. Once the timer goes off, and the mixer on slow, incorporate the dry ingredients into the butter/sugar. Fold in the chocolate chips. I often have to finish the mixing with my hands since the dough is so thick and there is SO much of it.
Using a medium sized cookie scoop, drop the cookies onto a cookie sheet and bake for 12-16 minutes.
Allow the cookies to set on the sheet for 1 minute before putting them on a cooling rack.