I can’t believe I haven’t blogged these cookies yet. I made these back when my daughter was a newborn. I had finally gotten an appetite back and I finally had the desire to jump back into the kitchen. When you have a newborn, you’re recovering, and you have a LOT to do around the house, why not make a batch of awesome chocolate chip cookies? I can say, these probably aren’t the best cookies to start at 9 o’clock at night, but if you have a craving who can stop you?

I’ve made these quite a few times since, and even though I’m always looking and trying new recipes, these are now my go to recipe. For now, baking season is just around the corner!

Ultimate Chocolate Chip Cookies

 Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1 1/4 tsp baking powder
• 2 tsp coarse salt
• 1 1/4 cups unsalted butter, room temperature
• 1 1/2 cups packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• 1 1/4 cups milk chocolate chips
• 8 ounces semi-sweet chocolate, chopped

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In a bowl, whisk together flour, baking soda, baking powder and salt.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated. Fold in chocolate chips and chunks.

Using a 1/4 cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour. Pre-heat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Freeze unbaked cookies on a baking sheet until firm. Store in a resealable plastic bag in the freezer for up to one month. Bake from frozen.

Source: Martha Stewart