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Happy Friday Jr.- We’ve almost made it!

I have an amazingly delicious and simple recipe for the most perfect chocolate chip cookies ever!

Crispy on the outside. Soft, chewy and chocolaty on the inside. The. Freakin’. Best!

I couldn’t stop eating them.

And then I got a stomachache.

And then I still couldn’t stop because I had another one after dinner…

Heated in the microwave…

With vanilla bean ice cream on top!

I’m ashamed.

And it’s almost bikini season.

The struggle is real, guys!

Why do I do these things to myself?

Maybe one day I’ll learn.

Doubtful.

So, I was looking through the photos on my phone the other day and came across a screenshot I had taken some time ago from Jillian Michael’s Instagram. She posted a photo of some man’s tattoo of a chocolate chip cookie recipe.

I know. This is getting weird, but trust me here!

I’m pretty sure my thought when taking the screenshot was something along the lines of, “these must be really good chocolate chip cookies if someone was willing to permanently ink the recipe on their body. I must try these.”

And so I tried them. And they were delicious. Like really, really good! And also really simple to make.

So thank you, whomever you are, who was willing to tattoo a chocolate chip cookie recipe on your body and share it with the world!

The only real tweak I made to this easy chocolate chip cookie recipe was the cooking time. According to the tattoo (ha!), the cookies should be baked for 12 minutes. I tend to like my cookies on the more under-cooked side, so I went with 9 minutes and they came out perfect!

Anyways, these chocolate chip cookies really are the best. Try them this weekend.

The end!

Print

Easy Chocolate Chip Cookies

Ingredients

• 2 sticks of butter , room temperature
• 3/4 cups of brown sugar
• 3/4 cups of granulated white sugar
• 2 eggs , room temperature
• 1 tsp . vanilla extract
• 2 1/4 cups of all purpose flour
• 1 tsp . salt
• 1/2 tsp . baking soda
• 1/2 tsp . baking powder
• 2 cups of semi-sweet chocolate chips

Instructions

1. Heat oven to 350 degrees.
2. In a medium mixing bowl, add flour, baking soda, baking powder and salt- stir to combine. (If you have a fine mesh strainer or sifter, sift the ingredients together to remove any lumps). Set aside.
3. In the bowl of a stand mixer (or using an electric mixer) cream together butter, brown sugar and white sugar until smooth.
4. With the mixer still on, add the eggs (one at a time) and vanilla until mixed in.
5. Turn the mixer to a low setting and add the dry ingredient mixture (little by little) until mixture comes together.
6. Gently mix in the chocolate chips separately using a wooden spoon until completely mixed in.
7. Line a baking sheet with parchment paper and add rounded balls of the cookie dough mixture to the baking sheets (I use a small ice cream scoop so the dough balls are all even)
8. Bake for 8-10 minutes, or until golden brown

Recipe Notes

Feel free to play around with the cooking time. I recommend starting with 8-9 minutes and adding time if needed. Just remember, the cookies will continue to cook slightly after they have been removed from the oven.