Chocolate Chip Cookies {recipe}

I shared this today in my local MOPS group (which I love!) and thought I’d also put it here.  Thoughts from 2008 that are still so very true today.

I should have known chocolate chip cookies could be a spiritual experience.  I mean, they are glorious in pretty much every way.

So today, I made cookies.  Chocolate chip cookies.  They are delicious and warm right now, filling the house with that Taste of Home smell.  And I’m also sending them away, to someone who will be more excited about me, the cookie maker, than the cookies themselves.  I got a little teary-eyed thinking about that, about how many cookies I’ve sent off in cardboard boxes, to be consumed entirely out of sheer enjoyment for the cookie with very little thought to me, the one who stirred them all together.
And I was thinking about that, getting emotional about cookies, when I realized that I do the same thing to God.  Maybe I was even doing it right then, being exceedingly pleased with the cookies without thinking about Him, the best cookie maker ever.
So thanks for the cookies, God.  They are delicious, but mostly:
You Are.
And this is the recipe I always use, and pretty much always have in the freezer ready to be baked.  You’re welcome. 🙂 

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Chocolate Chip Cookies of Your Dreams

1 1/4 c. white sugar
1 1/4 c. brown sugar
3 sticks (1 1/2 c.) butter
2 eggs
2 t. baking soda
2 t. salt
1 T vanilla
4 c. flour
24 oz. semi-sweet chocolate chips. Or 12 oz peanut butter chips and 12 oz semisweet.  Or whatever makes you happiest. 🙂

Cream the sugars and butter until smooth.  Add the eggs, beating after each.  Sprinkle salt and baking soda over batter, mixing until you’re sure they’re very well combined.  Stir in vanilla.  Add flour, 1 cup at a time, until 4 cups, or until the dough is stiff but still stir-able with a wooden spoon.  Add in the chips.  The dough should be able to be handled without sticking all over your hands.  If it isn’t, add 1/4 cup more flour.  At this point, I usually make the dough into balls, place them on a cookie sheet, and freeze them.  The balls can be stored in a ziploc bag once they’re frozen and kept in your freezer for any and all cookie emergencies.  Otherwise, bake them right away at 350 for 10-12 minutes.  Don’t overbake them!  They should be light brown and soft in the middle.  And eaten right away with milk.

We LOVE these cookies!  Thanks to Julie for passing on this recipe for the most perfect chocolate chip cookie I’ve ever tasted!

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