Chocolate Chip Cookies- No Chilling Necessary!

 Oh, Chocolate Chip Cookies.

The most important three words in the English language.

Not even kidding. I could live off of these things.

But there are SO.MANY.RECIPES.

How do you choose?

Firstly, I have to add a disclaimer that all cookies bake differently in varying temperatures, climates, altitudes, etc. The temperature of your eggs and the length of time your flour has been in your cupboard and the general humidity within the walls of your own home.... all play a part.

So, use recipes at your own risk. I'll tell you a few things I've learned over the years. I'm including my current favorite chocolate chip cookie recipe (which changes almost monthly, probably because of the seasons), but make sure you find a recipe specific to the area in which you live.

Case in point. There was this cookie sandwich place in California that was just the greatest. I specifically went out of my way to get one of their ice cream sandwiches everytime I was in San Diego. Magically, it came to Utah one day! I was THRILLED. So I dragged my whole extended family over there, and guess what- meh.

That's right. The best cookie ever was just "mid" now (I work in a high school- their lingo rubs off on me sometimes). Why?

Well, they were baking with the assistance of sea level and the ocean air. That can change everything. And no joke, that company closed in Utah. Not saying I can verify that's why. But seriously, I didn't go back. But I do when I'm visiting California!

When I lived in North Dakota, the climate was so humid in the summer and dry in the winter, I had to completely switch recipes. I even had to cut my egg quanitities in half during the summer. You know those homemade oreos that you make from cake mix? 2 eggs in northern Utah, 1 egg in North Dakota. (I have yet to perfect that recipe here in southern Utah- I'll post a recipe when it's ready).

So, without further ado, here is the current chocolate chip cookie recipe. Love it. Enjoy it. Eat the cookie dough (though, as a 'professional'- whatever that means- or, at the very least, as a teacher, I advise against eating raw cookie dough as it contians eggs that can give you salmonella. Just don't watch while I eat more dough than actual cookies).

Also, the recipe says dark brown sugar (that's what I used today), but I've had success with light and dark and a mixture of both. I just didn't want to open a second bag of brown sugar today.

The best part about this recipe is you melt the butter (so no issues trying to get it to the right temperature of "softness"), no chilling necessary, and the dough tastes as good as the cookies. Oh, right, don't eat raw dough.

Have a lovely day!