Probably not. So it’s a good thing I didn’t create I! For this recipe I was actually looking for the best chocolate chip cookie dough, (which it is!) but then was blown away when the cookie baked up.

It was so light and so chewy and just slightly crisp on the outside.

Basically the most perfectest awesomest deliciousest chocolate chip cookie ever.

Deliciousest is not a word.

Moving on.

I loved these sweet cookies right out of the oven when the chocolate was melting everywhere and the center was just barely done.

Even the next day I would pop them in the microwave for a few second before eating because, well. Do I need a because? Hot chocolate chip cookie with melting chocolate covering your hands and face? Yes please.

Ingredients

• 1 cup butter (227g) softened
• 1/2 teaspoon (.5g) salt
• 2 teaspoons (8g) hot water
• 1 teaspoon (4g) baking soda
• 3 cups (375g) all-purpose flour
• 2 teaspoons (8g) vanilla extract
• 2 large eggs
• 1 1/2 cups (300g) packed brown sugar
• 1/2 cup (100g) white sugar
• 2 cups (350g) semisweet chocolate chips

Instructions
In a stand mixer with paddle attachment, cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then add in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt.
Remove bowl from stand mixer and stir in flour and chocolate chips.
Wrap dough in plastic wrap and chill for at least 1 hour, preferably overnight.
When ready to bake, preheat oven to 350 degrees F. Prepare cookie sheets with silpat or parchment paper.
Remove roughly 1-2 tablespoons of dough (depending on the size of cookie you prefer) and roll into a ball with your hands. Drop onto prepared pans. (I had 6 dough balls per cookie sheet)
Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly UNDER done.
Source : iambaker.net