Since today is National Cookie Day, it only seems fitting to be the day the official #cookiequest recipe is shared.  You know the fan fare and the process that has gone in to finding this! (If not, start here)
 
Remember, perfection is defined by the “eater”, “user”, “subscriber”.  For me, this is perfection.  Its chewy, its soft, as Goldilocks would say….it’s just right.
 
And, I guess if you don’t believe me, you’ll just have to invite me to a party and ask me to bring cookies!
 
So, without further adieu, I introduce you to …
 
 
 
The Quest Chocolate Chip Cookie (as in the best one you’ll ever eat!)

 

 
Ingredients: ½ cup (one stick) butter, softened to room temperature
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 ¾ cups bread flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
 1-12 oz. bag semi-sweet chocolate chips
 
Directions:
Preheat the oven to 350 degrees Fahrenheit.
 
Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat until sugar and butter are mixed.  Raise speed to medium and beat until the mixture is fluffy and lighter in color. Beat in the eggs 1 at a time until incorporated and stir in vanilla. Mix until all ingredients are well combined.  In a mixing bowl, stir together the flour, baking powder, baking soda, and salt. Add to the mixer on slow speed in sections, fully mixing ingredients between each addition. Stir in the chocolate chips.  Chill dough for 24 hours before baking for best results. Use a cookie scoop or small ice cream scoop to place cookies on cookie sheet or baking stone.  Cookies should be 1-2 inches apart.  Gently press down on the dough with the back of a spoon to spread cookie before baking. Bake for 10 to 12 minutes.  Let cool on the baking sheet before moving to a cooling rack.

Store in an airtight container if you don’t eat them all first!

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