Chocolate Chip Cookies

I come from a family who loves chocolate chip cookies! It's amazing to me how simple modifications in the ingredients produce such varied results. I love this graphic from handletheheat.com - click on over for more awesome recipes!

I found these awesome tips from My Story in Recipes blog:

1.  Use room temperature butter and make sure that you cream the butter and sugar REALLY well.  

2.  Use the very best chocolate chips that you can find.  (I like Trader Joe's semi sweet chips and Ghiradelli bittersweet chips.)

3.  Scoop the dough BEFORE you chill it.  (Otherwise, your hand is going to be sore.)

4.  ALWAYS chill the cookie dough before you bake it.   (1 hour minimum but overnight is preferred.)

5.  Only bake the number of cookies that you will eat in 24 hours.  Store the rest of the dough in the freezer so you can bake them fresh.  

And here's a delicious recipe for Ritz Carlton Chocolate Chip Cookies:

1 1/4 pounds unsalted butter (5 sticks), room temperature

2 cups granulated sugar

2 cups dark brown sugar

5 eggs

1 tbsp vanilla

1 tsp baking soda

1 tsp kosher salt

6 cups flour

4 cups semi sweet chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside. Cream butter and sugars together until light and fluffy, about two minutes. Add eggs and vanilla and mix until incorporated. Stir the dry ingredients in. Add the chocolate chips. Scoop batter onto baking sheet. Chill dough at least one hour. Transfer 6 cookies at a time to a separate baking sheet and bake 10-12 minutes until edges are golden and centers are almost set.