My Best Chocolate Chip Cookies . . . Ever!

Favorite bakeries and cafes are closed all over the world, leaving us to do our best in recreating our favorite sweets at home-until they're open and back in full swing. The baked good I crave the most are Chocolate Chip Cookies! And since I've had considerable time to play around in my home kitchen, I've made a few dozen practice cookie recipes-looking for the flavors I miss.

And here it is .... a deliciously chocolaty chocolate chip cookie recipe, which I've dubbed My Best Chocolate Chip Cookie!

So please enjoy and give me credit-at least the first time you serve them!

Happy Baking!

Chef Jenn

My Best Chocolate Chip Recipe

Yields about 2 dozen cookies

Ingredients:

1 cup salted butter* softened

1 cup sugar

1 cup dark brown sugar, packed

2 teaspoons pure vanilla extract

2 large eggs, room temperature

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

Garnish

1 tablespoon flake sea salt

Directions:

Preheat oven to 375* F.

Oil or line 2 cookie sheets with parchment paper and set aside.

In a bowl mix together flour, baking soda, baking powder and salt; set aside.

In a separate large mixing bowl, cream together the butter and sugars.

Beat in the eggs and vanilla until light and fluffy; about 5 minutes.

Add the flour mixture and mix until well combined. Be sure to scrape the sides and bottom of the bowl.

Add 1 cup of chocolate chips at a time, mixing well after each cup.

Roll 2-3 tablespoons of cookie dough, at a time, into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).

Using your index finger, gently press each ball of cookie dough to flatten slightly.

Sprinkle each cookie with a pinch of the flake sea salt.

Bake in the preheated oven for approximately 10-12 minutes. Remove the cookies from the oven when they are light golden brown

Place the pan on a cooling rack and let the cookies sit on the baking pan for 2 minutes before removing them directly to the cooling rack.

Store any uneaten cookies in an airtight container.

Enjoy!

For more recipes like these, please pick up a copy of Chef Jennifer's cookbooks; Field Peas to Foie Gras: Southern Recipes with a French Accent, and Dinner Deja Vu: Southern Recipes with a French Accent.