That title is a big claim to fame with soooo many chocolate chip cookie recipes to choose from so I  had to have a great opening line to get your attention. No kidding, I’ve made plenty of CCC’s in my day and this recipe, I found on Pinterest, is at the top of my list.

Why you ask? Well, a CCC has to be loaded with real cream butter, have enough chips to give you a choc-attack and puff up while baking, then  deflate to the right thickness when they are removed from the oven.

This cookie has all these attributes and more…They are “TOO DIE FOR.” Did I fail to mention they are easy sneezy? That’s right, and even if you get over zealous like I did and mix your ingredients in the wrong order, they still come out delish. Here is the recipe along with my UH OH’s…outlined in the directions.
Ingredients:
2 cups all-purpose flour
2 tsp. corn starch
1 tsp. baking soda
1/2 tsp. salt
3/4 cup butter softened
3/4 cup dark brown sugar packed
1/4 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1 1/4 cup chocolate chips ( I put 1 1/2 cups)

Recipe Source
Directions:
This is the shortened version from the original recipe. In a medium bowl, combine flour, baking soda, corn starch and salt, set aside. (I added my brown sugar and granulated sugar to the dry ingredients). Wrong! These two ingredients are wet ingredients and should be added as follows. In a separate large bowl, cream butter with a hand mixer until light and fluffy. Add both sugars. Cream until fluffy. Add egg and continue mixing until ingredients are incorporated. Gradually add dry mixture to wet ingredients beating in between each addition. Once I realized I had made a booboo, I said “what the heck” and proceeded to cream the butter then added the egg. I added my “almost” dry ingredients to this mixture and mixed well. Fold in the chocolate chips. The dough will be thick. Cover with plastic wrap and refrigerate for a minimum of 1 hour. This is a must and one step I got right. Pre-heat oven to 350 degrees. Remove cookie dough from the fridge and let stand for 10 minutes (again, I didn’t follow the instructions) I started rolling my dough right away. Roll a tablespoon of cookie dough into a ball and place the ball on a cookie sheet lined with parchment paper. The cookies will spread as they bake so make sure you leave enough room between each cookie. Bake for 8-9 minutes or just until the edges are slightly brown. Remove the cookies from the oven and let them rest on the cookie sheet for ten minutes. Transfer the cookies onto a wire rack and let cool completely.
Serve with a glass of ice cold milk.

Tip: Unbaked cookie dough balls can be frozen up to three months. Bake cookie balls while frozen for an extra minute or so.
Tip: Only place cookie dough on cool cookie sheets.
Tip: Makes 2 dozen medium to large cookies.