The Best Chocolate Chip Cookies you will ever put in your Mouth

A co worker made these cookies and I have to say they live up to the title she gave them. Every time she made cookies I ran to the staff table to get one. They are the perfect combination of crunchy/chewy buttery wonderfulness. I had to get the recipe because I knew I may need to have them in my life more often. She was kind enough to share and now I know why they are so special. The ingredients explain just why they are both crunchy and chewy and so tasty. As you can see it has both baking soda and powder. I believe thats what makes them crunchy and the dark brown sugar helps them to be chewy. These instructions are very concise and I have followed to a T and I have changed to fit my needs. 

I am a firm believer there is no such thing as the perfect recipe. always room for improvement because everyone is different in what they love. Try these and let me know what you think. 

Ingredients

3 1/2 Cups all-Purpose flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/4 teaspoon kosher salt

1 1/4 Cups unsalted butter

1 1/4 Cups + 2 Tablespoon dark brown sugar (packed)

1 Cup white sugar

2 large eggs

1 Tablespoon vanilla extract

12 oz chocolate chips

Recipe

Preheat oven to 350 degrees

1. Using a mixer with paddle attachment, cream butter and both sugars together as they are mixing. 

2. Sift or whisk flour, baking soda, baking powder, and salt into a bowl and set aside. 

3. Add eggs, one at a time, mixing well after each addition. 

4 Add vanilla

5. Reduce speed to low and add dry ingredients and mix until just combined. Stir in chocolate chips. 

6. Using and ice cream scoop (approximately 1/4 cup) form dough into egg shapes, place on cookie sheet and bake 12-15 minutes, or until light golden brown but still soft. They will appear "puffy" but will slim down after they have rested 1-2 minutes, then gently remove from tray and place directly on cooling rack. They need to rest for 5 minutes before eating. or storing. 

 *Size does matter. Anything smaller that 1/4 cup produces and inferior cookie, an ice cream scoop is perfect.

When I first made these I didn't have the right scoop size. I made them anyway. They were a little too small. When I made them the second time with the right size they were just a little to big. I now use the big scoop but I don't fill them to the brim. And they are perfect that way. I also ran out of dark brown sugar and they were still very good but not as good. I've yet to freeze them but I still want to try that.