So, I promised you a recipe...

And here it is: Super Soft Chocolate Chip Cookies. This recipe comes from Take It and Like It and I know it sounds so basic, but what caught my eye about this recipe was the Brooke's promise that they were truly chewy. I like my chocolate chip cookies chewy. I don't like them crunchy...ever. Since that was basically what Brooke promised, I had to go for it. But, in an effort for true transparency, I must confess that I've never made them...even though four batches have been made at our house. Yep, you read that correctly. I'm not the one making cookies in the Nagle kitchen these days. Instead, it seems like both Valiant and Buttercup have taken over cookie duty. (Could that be because I'm more focused on getting fit than trying new dessert recipes? Is that even possible?) Anyway, Buttercup has fallen in love with this recipe and I have to agree with her...it is a terrific basic chocolate chip cookie recipe that never fails.*

So, without further ado, here it is:

Super Soft Chocolate Chip Cookies
from Brooke at Take It and Like It

Chocolate Chip Cookies:
1 1/3 cups butter
1 cup sugar
1 cup tightly packed dark brown sugar (we used light brown sugar)
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
3 1/2 cups flour
5-6 ounces (1 cup) chocolate chips

Directions:

Preheat the oven to 375F/190C.

In a large bowl or stand mixer cream together the butter and sugars, then beat in eggs and vanilla.

Stir in baking soda and salt, then mix in the flour until well combined.

Add chocolate chips.

This dough will be quite stiff, so if you have a stand mixer use it! Drop dough by rounded tablespoonfuls about 2 inches apart onto a baking sheet. (We used our Pamper Chef medium scooper.) Bake for 8-9 minutes or until light brown (the centers will be soft), then remove to cool on cooling rack.

* Okay, you can have an issue if you forget how to do fractions, but that tends to be a 10-year old problem and I think most of you should be fine!

(No pictures - Blogger isn't letting me upload them right now.)