Crispy & Chewy Chocolate Chip Cookies

Dunked in cold milk, oh, perfect.

I’ve been looking for the perfect chocolate chip cookies recipe since forever. This is just a typical cookie that’s adored by many.However, people have their own definition of The Perfect Cookie. Some like it chewy, crispy, and some like it cake-y. I love my chocolate chip cookies crispy with a slight chewy middle.Credits to Nestle’s TollHouse for the recipe.

With this I pronounce, the search of MY KIND of chocolate chip cookies recipe has ended.

You’ll need:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter at room temperature
• 3/4 cup sugar
• 3/4 cup dark brown sugar (don’t substitute light)
• 1 tsp water
• 1 tsp vanilla
• 2 large eggs
• 1 1/2 to 2 cups semisweet chocolate chips (NESTLÉ® TOLL HOUSE® Chocolate Chip will make it morreeeee delicioouss!)

1. Preheat oven to 175 degrees C and line two baking sheets with parchment paper; set aside.
2. Whisk together the flour, baking soda, and salt in a bowl. Set aside.
3. In the bowl of a stand mixer, combine the butter and sugars and beat until fluffy; do not overmix. Add water and vanilla and stir on low until just combined. Add two eggs and beat on low, again until just combined. Add the flour mixture and, one last time, beat on low until combined. Fold in chocolate chips.
4. Use a tablespoon sized cookie scoop to scoop dough onto prepared sheets, leaving 2 to 2 1/2 inches between them as cookies will spread. With your palm, pat the dough ball flat just a bit (about 1 1/2 inch thick) so that cookies bake evenly.
5. Bake for 12-13 minutes until very flat, golden in center, and dark brown on edges. Check your oven at 10 minutes so they do not burn. Set aside to cool.