(Best Ever) Chocolate Chip Cookies.

Back in March, I baked a batch of chocolate cookies that I thought were practically perfect.  I'm going to have to withdraw that claim and state that I've found a new winner.  Not too long ago on Pinterest I found this recipe whose caption read "the best ever chocolate chip cookies." I thought, "yeah right" but accepted the challenge.  Since first finding this recipe a couple months back, I've baked these chocolate chip cookies more times than I can count on my fingers. The secrets: use sea salt and good quality chocolate chips (I used Ghiradelli).

The Best Ever Chocolate Chip Cookies

1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
3/4 tsp. smallish-medium coarse sea salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips

Directions
Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. 

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!