These past two years, I’d like to think that I’ve perfected my chocolate chip cookie recipe. I made a batch almost every week and gave them out to various friends and family. The only negative feedback I got was from my mother, who commented, “Too many chocolate chips!” Please disregard – everyone else has loved them. People have even done unimaginable things to get me to tell them the recipe. And now, I’m baring all.
My cookies aren’t your typical crunchy, crisp, dip-and-soak-in-the-milk, kind of cookie, either. They’re the soft, gooey, melt-in-your-mouth-not-in-your-hand, kind. And I will miss them greatly.
BUT… Now that you all know how to make them yourselves, I expect loads to be sent my way in China. Please don’t forget.
1 cup butter, softened (not melted)
1 cup sugar
1 cup brown sugar
2 pinches of cinnamon
2 large eggs
2 tsp vanilla extract
2 generous squeezes of fresh honey
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups of chocolate chips (my professional taste testers never could tell when I used the cheap ones)
Preheat oven to 375F. In a large bowl, put in the softened butter, sugar, brown sugar, and cinnamon. Mix by hand. Make sure all the butter is smoothed out and that the sugar dissolves together until creamy. Add eggs, vanilla, and honey. Mix in by hand until all is incorporated nicely. Pour in flour. Sprinkle baking soda and salt throughout. Gradually stir it together by hand, until all the flour is mixed in. (Note to self: this could get messy.) Add chocolate chips. Place balls of cookie dough onto ungreased cookie sheets and bake for 8 minutes or until the edges are a nice golden brown. They will finish while cooling. Eat them right away for the best results.
Some might say the secret ingredients are honey and cinnamon; I say the secret ingredient is love.