Seriously, these are the best chocolate chip cookies ever. Whenever I give one to someone that hasn't ever had them before they take one bite and literally stop for a moment. As if they aren't quite sure if they should stop right then and there as these will perhaps ruin their cookies eating experience from now on.
In a bowl sift
2 1/4 C all purpose flour
1 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
In a mixer bowl
1C unsalted butter (2 sticks)
Cream the butter then slowly add the sugar below.
3/4 C light brown sugar
3/4 C granulated sugar
After light and creamy add
2 tsp Vanilla
Add 2 large eggs one at a time
mix until well blended.
Slowly add the flour mixture to the butter mixture till all combined.
1 1/3 C semi sweet chocolate chips
Place in a tupperware or cover with plastic wrap well and refridgerate for at least 2 hours but can be up to a few days as long as it is air tight.
Preheat the oven to 375F
There is no need to grease the pans or use parchment paper these don't stick.
Using a large spoon or just your fingers pull out about a golf ball sized bit of dough.
Form it into a round shape, but don't mess with it too much, and do not make it perfect!
Bake for about 10 minutes. Remove from cookie sheet and let cool on a wire rack.
The way to tell they are done is that they are spread out and firm, but still a bit soft in the middle and just brown on the bottom edges. This will insure that they are still gooey inside.
While any Chocolate chip cookie is good while warm, these really shine once they have cooled and are still moist in the middle.