When you see aunt Pam in the title of a recipe, you know it's going to be good. Aunt Pam used to send me cookies when I was in college, then one day she sent the recipe and I have kept her note ever since. Trust me when I say that these are THE BEST chocolate chip cookies you will ever have. In fact, my dad has hid them from others before...
The trick with these cookies is to not over bake them and to store them properly. After 9 minutes of baking time take them out of the oven even if they look under-done (you'll be tempted to bake them for another 2-3 minutes - DON'T). If you let them sit in the pan for about 30 seconds the cookies will begin to harden and they will be easier to scoop onto a cooling rack. Once the cookies completely cool they will turn a nice golden color and will be super soft but firm, perfect for dipping in milk. To store the cookies, I like to line my container with paper towel. I have been able to store these cookies for up to one week and the cookies remained soft. But, to be honest, they're usually gone sooner than that (you've been warned).
Servings: about 50-65 small cookies
Ingredients:
2.5 cups flour
1 tsp salt
1 tsp baking soda
2 sticks butter, room temp
3/4 cup packed brown sugar (I use dark brown but either is fine)
3/4 cup white sugar
1 tsp vanilla
2 eggs
1 12 oz package chocolate chips
Directions:
Preheat oven to 325 and line a baking pan with parchment paper. In a medium bowl combine flour, salt and baking soda and mix together with a fork. In a large bowl cream butter, brown and white sugar with a mixer. Mix in vanilla and eggs. Add in flour mixture and mix. Add in chocolate chips. Dispense about 1 tsp of the dough onto your pan, about 1.5 inches apart. Bake cookies for 9-11 minutes (sometimes I bake the first batch for an extra minute, after that the pan is hot so the cookies only need 9 minutes). This recipe should make around 50 cookies. Try not to eat them all in one sitting!