Who is Michelle’s and what’s so special about her chocolate chip cookies? The answer is, there’s nothing all that special about these chocolate chip cookies and Michelle is just a rad lady (a family friend of mine) who was kind enough to give me this recipe.
We guess the main reason for writing this out is that we are of the opinion that the world (in a very small way) would be a better place if everyone took about two hours out of their busy schedules to make up a batch. The smell of childhood will fill the apartment. Any negativity invading your sense of wellbeing will quickly be turned upside down, and you’ll have everyone in your vicinity eating from the palm of your hand. This, in addition to a slight sugar rush should you decide to scarf down a couple, is the quickest way we can think of achieving a zen-like state even just for a moment.
We would like to add, that there is one thing that sets these little fellas apart from other recipes you might find on your recipe website de jour. Simply use two entire 12 oz. bags of semisweet and bittersweet chocolate chips. At times it feels like the ratio of cookie to chocolate is a little excessive, but we like how the role of the cookie is transformed slightly to become a delivery receptacle for chocolate rather than the focus of the treat.
Without further ado, we give you a basic chocolate chip cookie recipe. Enjoy!
14 tbsp. Butter
2 tbsp. shortening
3/4 cup light brown sugar
3/4 cup white sugar
Two tsp. vanilla
2 1/4 cup flour
One tsp. salt
One tsp. soda
2 12 oz bags of chocolate chips
Combine flour, salt, soda, and set aside
Cream butter and shortening with a mixer (do not soften butter)
Add and mix brown and white sugar
Then add eggs and vanilla
Add flour mix to above
Add chocolate chips
Bake at 175 degrees Celsius for 12 min