The best chocolate chip cookie recipe OF ALL TIME

They really do look as good as in this picture

Since I made a batch of these last night, I thought I'd share the not-so-secret recipe with everyone. These chocolate chip cookies are super easy to make...and always turn out practically perfect. Always dense and chewy--never crispy or greasy--the way a cookie should be.  

I discovered the recipe in college when my roommate Jessica brought the book How to Boil Water to our apartment one weekend. I laughed at the title, because we were both always cooking and baking; anyone who came over to our place expected something yummy set out on the table or inside the refrigerator. But if not for a late-night cookie craving, I may have never stumbled upon this recipe. In fact, I think it was the only one I ever used from the book. 

You can find the recipe on The Food Network or follow it below by clicking "Read More." I'm sure Santa will appreciate these on Christmas Eve!

Tori's notes for cookie bliss: 
- I usually double the recipe, which makes about 3 baking sheets worth, or 40 cookies. The recipe says it will make 30 without doubling, but I like to make them a bit bigger.
- The absolute KEY to this recipe is to NOT over-bake the cookies. As soon as they turn slightly golden brown, take them out of the oven. Once they cool, they'll be soft and chewy.
- For a tasty alternative, substitute chocolate chips for white chocolate, peanut butter chips, or M&Ms depending on what you like...

Ingredients

• 1/2 cup (1 stick) unsalted butter 
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks (I guesstimate this based on how much chocolate you love)
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatulato a rack to cool. Serve.