Oh my, I can’t believe we are still fighting this cold. My girls seem to be almost rid of it, thank God. They have been on antibiotic since Friday. But, I just can’t seem to beat it. So, we have been taking it very easy for the past few days.
Since, we were all feeling pretty crumby I decided to make one of our favorite chocolate chip cookie recipes. It is easy and very yummy. I have seen this recipe on so many different blogs I am not sure exactly where it originated. But one blog credits the cook book Baking Illustrated.
Thick and Chewy Chocolate Chip Cookies
I am giving you the ounces of the ingredients because I have read in many places the baked goods come out much better. So, whenever I bake I always try to weigh all my dry ingredients. When I make this recipe that is what I do.
1 1/2 sticks butter (melted and cooled until warm)
1 cup packed brown sugar (7 ounces)
1/2 cup white sugar (3 1/2 ounces)
1 egg yolk
1 tsp vanilla extract
2 cups + 2 tbsp plain flour (10 1/2 ounces)
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (I did have semi sweet and half milk chocolate)
1. Mix together flour, baking soda, and salt. Then set aside.
2. Using an electric mixer or wooden spoon beat butter and sugars until smooth.
3. Add the egg, egg yolk, and vanilla and mix until well combined.
4. Add the dry ingredients and mix until just incorporated.
5. Stir in chocolate chips. Be careful not to over mix.
6. Refrigerate dough for half an hour. Preheat oven to 340 degrees.
7. Bake the cookies for about 10-12 minutes, until the cookies are light golden brown around the edges and still soft and puffy in the center. They will look under cooked, but they will continue to cook after you take them out of the oven. Let cool on baking sheet.
These cookies are best on the first day and I think they are perfect right out of the oven. So, I only make what we are going to eat that day and keep rest of the dough in the refrigerator and make them fresh as we want them.
Tip: (next time I make these I will take pictures of this process)
1. Roll a large tablespoon of dough into a ball.
2. Break the ball into two equal halves.
3. Push the two halves together into a make shift ball shape leaving the rough edges up.
4. Place on baking sheet about 2 inches apart.