Chocolate Chip Cookies I ***

This is the cookie recipe that kicked off my personal challenge to find the best chocolate chip cookie.

The recipe claims to be Paradise Bakery's Chocolate Chip Cookie and I found it here.

I gave the cookie *** 3 stars. It was a thicker cookie, a bit chewy, but doesn't have the really good brown sugar/caramelish-like flavor that I love in great chocolate chip cookies.

This recipe is simple. It doesn't require melting or letting the dough sit in the fridge. So if you are looking for a great, quick cookie to have whipped up and baked within an hour, this is a great one.

*Please note in all my recipes, butter is butter and is assumed to be room temperature; unless noted, sugar is white or granulated sugar, and flour refers to all-purpose flour; unless noted.

I also always use milk chocolate chips in my cookies...because honestly, who eats a semi-sweet chocolate bar? Milk chocolate is just my personal favorite and preference.

Chocolate Chip Cookies I {Paradise Bakery & Cafe}

1 cup butter

1 cup sugar

1/2 cup packed brown sugar

2 eggs

2 tsp vanilla

2 1/4 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cup chocolate chips

Preheat oven to 375°

Cream together butter, sugars, eggs and vanilla.

In a separate bowl combine flour, baking soda and salt.

Add flour to creamed butter mixture a little at a time, mixing well to incorporate it altogether.

Fold in the chocolate chips.

Spoon onto ungreased baking sheets, or sheets lined with parchment paper (I use a medium sized cookie dropper and press down lightly with my fingers to flatten the dough out a bit)

Bake for 9-11 minutes, or until edges are golden brown.

Let set on cookie sheet for minute or two, then remove to cooling racks to cool completely. 

Makes about 36 cookies