There are few things better in this world than a chocolate chip cookie.

In a world full of pumpkin-this and espresso-infused-that, sometimes all a girl wants is a piping hot chocolate chip cookie straight from the oven.

Over the past few years I’ve tweaked a few different recipes and I finally came up with my perfect cookie: crispy edges with gooey insides.

Lauren’s Chocolate Chip Cookies

Makes about 2 dozen

• 1.5 cups all-purpose flour
• ½ teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick cold, unsalted butter cut into 1/2-inch pieces
• 1/2 cup sugar
• 3/4 tightly packed light brown sugar
• 1.5 tablespoons vanilla extract
• 1 large egg at room temperature, beaten
• Semi-sweet chocolate chips (1/2 a 12-oz bag)
• Optional: extra chocolate chips, walnuts, or Heath bits. I’ve tried them all and they’re delicious

Directions

• Sift together the flour, baking soda, and salt in a medium bowl and set aside.
• Cream the butter and sugars together on low speed until it is lump-free, about 3 minutes (use a stand mixer with paddle attachment or a hand mixer)
• Stop the mix and scrape down the sides of the bowl and paddle
• Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated.  Don’t overbeat!
• Stop the machine and scrape down the sides of the bowl and paddle
• On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl.  Add the chocolate chips and any additional ingredients you want to include.  Use a spatula or spoon to stir them in, not the mixer.
• Refrigerate the dough for two hours (or up to 24 hours).  This is an important step so don’t think you can skip past the waiting part.  Also it’s a good idea to keep it in the back of the fridge so you aren’t tempted to sneak half the cookie dough while it’s still raw 😉
• Preheat oven to 350 degrees.  Adjust racks to lower and upper thirds of the oven.  Line two baking sheets with parchment paper (this makes clean up suuuper easy).
• Spoon the dough onto the prepared baking sheets using a tablespoon.  Make sure the dough spoonfuls are 2 inches apart on the sheets.
• Bake for 9-12 minutes, depending on how “done” you want them. I usually don’t go more than 10 minutes because I like to live on the edge and risk salmonella from underdone insides. It’s your life!
• Whatever time you end up using, make sure to take them out as soon as you see the edges turn brown. They will continue to cook on the sheet when you take them out so you don’t want to wait too long to take them out.
• Tip: I always switch the trays halfway through to ensure even baking
• Let cookies rest on the sheets until they are set to your preference. Finally, place them on a cooling rack.

Enjoy with a big glass of milk and an episode of 30 Rock. Liz Lemon would approve.