THE chocolate chip cookie search...

I must begin this post by confessing something: I am addicted to chocolate chip cookies. However, I don't feel so guilty, seeing as three fourths of the American population has this gooey, buttery, chocolatey addiction as well. Thus, I've confessed my one true addiction.

Due to the fact that I am not able to bake ANYTHING at school (the only thing I detest about college) I've developed a habit. As soon as I make the drive back to my parents house, I literally run to the pantry, grab the sugar, brown sugar, baking soda, baking powder, salt, vanilla, take a breath, run to the fridge, grab the butter and eggs, take a breath, and grab the measuring cups. In that order. With three breaths. And I'm not kidding. This happens even before my mother has a chance to say hello or steal a quick hug. But this must be done. After all, I'm an addict.

Alright, enough blabbering. It is time to explain my mission. I MUST FIND THE PERFECT CHOCOLATE CHIP COOKIE. Can this be done? Or is this the new mission impossible?

I would say this recipe is the best yet. But, I have many more to try including the NY Times, and Chewy that all the best bloggers are talking about. Here is my verdict of this particular cookie, adapted from My Baking Addiction's "Big Chocolate Chip Cookies.

Chewiness: 7.5

Gooey-ness: 8

Crisp Edges: 8

Chocolatiness: 9

...pretty darn good right? However, not perfect.

My search continues.

Big Chocolate Chip Cookies
adapted from My Baking Addiction

Ingredients

2 sticks cold and cubed unsalted butter

3/4 cup granulated sugar

1 1/4 cup light brown sugar

2 eggs

2 tsp pure vanilla extract

2 3/4 cup all purpose flour

1 teaspoon table or fine sea salt

1 teaspoon baking powder

1/4 tsp baking soda

2 1/2 cups good quality semisweet chocolate chips or chunks

Directions:

Preheat oven to 375 degrees.

1. Cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.

2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks.

3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.

4. Spoon out rounded balls of cookie dough (any size you like, I used 1/4 cup)

5. Place each on sheet pan lined with parchment paper and bake in the preheated oven 8-15 minutes depending on how gooey and rawish you like the interior and however big you have created the balls, until very lightly browned, taking care not to overbake.

6. ENJOY!