The best chocolate chip cookies!

I've become a way better cook in the past few years but my true love in the kitchen is baking.  I love trying out new recipes so I recently got the Grand Central Baking Book (I love Grand Central Bakery pastries and the recipes in the book are just as fantastic!) and Baked: New Frontiers in Baking.  Both are fabulous but Baked has one of the very best Chocolate Chip cookies recipes that I have ever made.  Trust me when I say I've tried a TON of chocolate chip cookie recipes but ever since I made these, I have yet to turn back to any of the other recipes I used to use.  The best part of these is that instead of making the entire batch, I keep the dough refrigerated (it keeps up to 5 days and I keep it in a tupperware container) and every time we want cookies or when we have friends over, I just scoop out however many we want and we have freshly baked cookies in about 13 minutes.  It's the best!  Scroll down for the recipe!

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Chocolate Chip Cookies from Baked: New Frontiers in Baking
Yield: 24 Cookies (but I like mine small so it makes way more)

Ingredients: 

2 1/4 cups all-purpose flour

1 teaspooon salt

1 teaspoon baking soda

1 cup unsalted butter, soft but cool

1 cup firmly packed dark brown sugar

1/2 cup granualted sugar

2 large eggs

2 teaspoons pure vanilla extract

2 2/3 cups (16 ounces) semisweet chocolate chips

In a large bowl, whisk the flour, salt and baking soda together and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy.  Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.  The mixture will look light and fluffy.  Add the vanilla and beat for 5 seconds.

Add half of the flour mixture and mix for 15 seconds.  Add the remaining flour mixture and beat until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate chips.

Cover the bowl tightly and put in the regrigerator for 6 hours.

Preheat the overn to 375 degrees F.  Line two baking sheets with parchment paper.

Use an ice cream scoop to scoop out dough in 2 tablespoon-size balls.  Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apaprt.  Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken

Remove the pan from the oven and cool on a wire rack for 5 minutes.  Use a spatula to transfer the indivdual cookes to the rack to cool completely (although they are delicious warm).

The cookies can be stored in an airtight container for up to 3 days.

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There are lots of great recipes in this book and I highly recommend it!  I've only made a few but I'm working my way through it to make as many as I can!

The iPad timer app I'm using in that photo above is the Timer+ app