I’ve been making chocolate chip cookies since I was 8. Actually, it was one of the first things in the kitchen I learned how to make on my own and took it to a whole new level. As an avid chocolate chip cookie eater and baker for practically my whole life, I have tried many recipes and only one passes the test. Today, I will share this secret weapon that I whip out in any and all occasions. I need to distract myself and make something easy in the kitchen? Chocolate chip cookies. I have an impromptu dinner party to go to? Chocolate chip cookies. A friend of mine needs a pick me up? Chocolate chip cookies. I need a pick me up? Well, you get the idea.

I found myself in the kitchen yesterday while avoiding writing any more thesis. And lo and behold, guess what found it’s way from my mixer to my oven? Yep, you guessed it, chocolate chip cookies! Seriously people, this is a tried and true recipe that I have been using for years. I don’t take any credit for the creation of it, that was all Neiman Marcus, but man are these good. A crispy edge with a gooey center, the chocolate bits are perfectly melty but not scorching when you bite into one right out of the oven. These are to be enjoyed soon after they’ve been baked as they tend to firm up a day or so later, but dang, they are still good then too. Ok, enough of this banter. It’s time to go and make yourself some of these, you won’t regret it!

THE Chocolate Chip Cookie recipe (from here)

1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 teaspoons instant espresso coffee powder 1-1/2 cups semi-sweet chocolate chips 1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds) 2. Beat in the egg and the vanilla extract for another 30 seconds. 3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. 4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Yield: 2 dozen cookies