Cookies today, cookies in a week or two.

Since launching the feedback survey, and promising some lucky winner cookies, I’ve been thinking I want a really good cookie. Now, I’m not much of a baker. Its true I won a prize as a kid for my Peanut Butter Pockets, but as a grown up, I have little patience for the measuring, the mixing, the waiting. And, I have wonderful friends who are amazing bakers, and Chelsea Market houses some of the best brownies I’ve ever known. All that being said,  I broke out my mixer and made a batch of what might be the most kick ass cookies ever. The best part? I listened to Martha and froze half the cookie dough in cookie-shaped balls and then threw them in a freezer bag. Next time the hankering for a kick ass cookies hits, I’ll just slap a couple in the oven. Feeling truly ambitious, I’m considering making some vanilla ice cream and creating homemade ice cream sandwiches, but that’s another post entirely!

The Best Chocolate Chip Cookie Recipe Ever
Makes about 4 dozen cookies


3 1/2 c flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 tsp salt
2 1/2 sticks unsalted butter, room temperature
1 c white sugar
1 3/4 c brown sugar
2 eggs
2 tsp real vanilla extract
2 4-0z bars of good chocolate, like Lindt or Ghiradelli, chopped (you can use whatever depth of milk-to-dark that you like
1 cup chopped pecans or walnuts (optional)

1. Preheat the oven to 350ºF. In a bowl, mix together the flour, baking soda, baking powder and salt.

2. In a large bowl, preferably the bowl of your mixer, cream together the butter and sugars until light and fluffy, about 7 minutes. Add the eggs and vanilla. Mix in the flour mixture until just mixed, then stir in the chocolate and the nuts, if using. You might want to do this by hand, if your mixer isn’t a work horse.


3. Line your sheet pans with silpat pads or parchment paper. (If you don’t have silpat, get one. They are awesome. Worth every penny. I’ll never bake without them again!) Use two teaspoons to drop small balls of cookie dough on the silpat, leaving about 3″ of space between each.

4. Bake 8 minutes, then rotate 180º then bake 8 minutes more. Remove from the oven and let rest a few minutes on the sheets, then move to a cooling rack to cool completely.

*To freeze your cookie dough, drop onto a parchment lined cookie sheet, and then place the sheet in the freezer. When the dough is frozen, put into a plastic bag. Then, bake from frozen when the mood strikes.


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  • Jessica Hartley

    I just baked these and they taste fantastic- salty, sweet, moist and delicious! Since it yields so many cookies, its perfect for freezing. Thanks for the tip.

    • Emily

      Thanks Jessica! If you have a toaster oven, you can pop just one or two in after dinner. So glad you enjoyed. – Emily