Colossal Chocolate Chip Cookies

Chocolate chip cookies are a classic staple for comfort food treats in my house. I have made it my mission to perfect the chocolate chip cookie and I believe this recipe is as close to perfection as a chocolate chip cookie can get! A blend of sweet and salty, chewy on the inside with a crunch on the outside, and riddled with semi-sweet goodness, these cookies will become your favorite, too.

As always this recipe has been adjusted for high-altitude but I have made some notes for those of you where HA doesn't apply. I also make these cookies 'colossal' size meaning the recipe could technically make about 2 dozen cookies where I make 10 out of this recipe. Yep, 10. So adjust however you'd like!

Ingredients:

2 1/2 cups all-purpose flour *2 1/4 if not high altitude

2/3 cup brown sugar *3/4 if not high altitude

2/3 cup sugar *3/4 if not high altitude

2 large eggs

1 cup (2 sticks) softened SALTED butter (yes, I use salted to add that little something extra)

1 tsp coarse salt (again to add a balanced sweet and salty thing goin' on)

1 tsp baking soda

1 package semi-sweet chocolate chips (I use Nestle Toll House)

1. In a stand mixer or using a hand mixer, cream the butter and sugars together until it becomes a whipped consistency, about 2-3 minutes.

2. Add the eggs and vanilla and continue to mix until blended completely.

3. In a separate bowl, sift the flour and baking soda and mix in the salt. Stir together until mixed.

4. Slowly add the dry ingredients to the wet mixture, about 1/2 cup at a time. Continue until the dough comes together.

5. Add the entire bag of chocolate chips and just until the chocolate chips are evenly dispersed.

6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.

7. Preheat the oven to 375 degrees. Place a silicone mat or cooking spray on a 9 x12 baking sheet.

8. If making 'colossal' cookies, grab a handful of dough and mold it into a rough ball, a little smaller than a tennis ball. I can usually fit 5 of these onto a sheet. I recommend doing one sheet at a time to ensure even baking, place the unused dough back in the fridge until you are ready to use.

9. Bake at 375 degrees for about 15 minutes. Checking around 12 minutes.

10. The cookies should be lightly golden on top and still a little soft and gooey in the middle. (Don't worry, they continue baking even outside of the oven as they cool.)

11. Carefully transfer the cookies onto a cooling rack and stare at them with sheer anticipation until they've cooled. Enjoy!