I’ve been reluctant to post a Chocolate Chip cookie recipe here because I feel like the food blog world doesn’t need ANOTHER chocolate chip cookie recipe. Then I tried out these spectacular cookies and things changed. Here’s why I think you should make Jim Lahey’s (the no knead bread & pizza genius) Chocolate Chip Cookies:

• they’re delicious! If you’re a fan of a crispy edged cookie with a soft chewy center, these are for you!
• they are simple & easy (the ingredient total is small!).
• you won’t find yourself with dozens of cookies. Just 20. Which is a good amount. Eating 3 dozen cookies by yourself is not good. 20 seems better.
• the baking time is super fast. 6-8 minutes and you’re transported to cookie town. That’s amazing!
• they aren’t the PRETTIEST looking chocolate chip cookies, which might help you deter others from eating them. One bite and it’s all over. Be careful.

WATCH OUT!

And we’re off!

Ingredient shot. Super easy.

Butter & sugars get creamed.

Flour & baking soda goes in. Then the chocolate chips!

Line them up on a parchment lined baking sheet. Into the oven they go!

They look fluffy when they first come out.

But they instantly flatten.

SIDE SHOT!!! Look at how thin & crispy they are. They stack well.

If you’re not a fan of chocolate, you can eat around the chocolate chips. It’s easy!

But why would you want to?

Jim Lahey’s Chocolate Chip Cookies

makes 20

(recipe from Bon Appetit)

• 1 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 cup (packed) light brown sugar
• 1/4 cup sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1 cup semisweet or bittersweet chocolate chips

Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk flour, salt, and baking powder in a small bowl. Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, 2–3 minutes. Add egg and vanilla; beat on medium-high speed until mixture is light and fluffy, 2–3 minutes. Add dry ingredients, reduce speed to low, and mix just to blend. Fold in chocolate chips.

Spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 1 1/2″ apart. Bake, rotating pans halfway through, until edges are golden brown, 6–8 minutes. Transfer to wire racks and let cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature, or freeze cookies for up to 2 months.