Best Fucking Cookies Ever

Warning: These cookies are extremely delicious. They are not vegan. They are not low carb. They are crispy on the edges, and chewy in the middle. 

For those of you who've just met me, you may not know that I am married to an amateur-baker. My husband is a genius in the kitchen, and even understands the chemistry that goes on between ingredients, giving certain qualities to the food. This cookie recipe belongs to him, and has been tweaked to perfection over several years. I'm excited to share it with you here! You will never need another cookie recipe again, believe me. 

What You'll Need:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup butter, softened (two sticks)
1/2 cup granulated sugar
1 cup packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs
12 ounces semi-sweet chocolate chips
Sea salt, for sprinkling

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in a small bowl.

BEAT butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. 

Gradually beat in flour mixture. Stir in chocolate chips. If you want to add nuts, go for it.

Let dough rest for 24 hours in the refrigerator. Or if you're impatient like we are, go ahead and drop dough by rounded tablespoon onto an ungreased baking sheet and sprinkle with sea salt. We like to use a melon baller to create mouth-size bites, perfect for stealing.

BAKE for 10 to 12 minutes, or until golden brown. Cool on baking sheets for 2 minutes, then move to wire racks to cool completely. 

ENJOY with a glass of milk. This recipe makes 3 dozen cookies. (So give some away!)