When the day is not going your way – bake, bake I say!!
And I did.
Chocolate chip cookies, to be exact. In fact, The Best Chocolate Chip Cookies.
I was a good girl and actually made the recipe (almost) exactly as stated. The only variance was using a 1/4 cup of dough for each cookie pair instead of 1/2 cup. I used dark chocolate chips, too, since that was all I had. But I followed the measurements like a champ. Not easy for me. My mind flitted to adding some chopped nuts… a dash of oatmeal. But no, instead I used restraint.
Chewy, sweet, super-dee-duper simple. Can’t ask for much more. I’m not sure it is the recipe that is unique or the simplicity or what, but it is a hit. I did learn that by rolling it in a larger ball, separating the two and leaving the craggy top face up, you end up with a nicely textured cookietop. Very pleasing.
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks of unsalted butter, melted & cooled until warm
1 c brown sugar, packed (I make my own brown sugar)
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
-Heat oven to 325. Line cookie sheets with parchment paper.
-Whisk dry ingredients together; set aside. Mix butter & sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients & mix until just combined. Stir in chips. Roll scant 1/2 cup dough into ball (I used 1/4 cup); pull into 2 equal halves. With jagged surfaces facing up, place dough onto cookie sheet, leaving ample room between each ball. Bake until cookies are light golden brown and outer edges start to harden (about 15 min. for me). Cool on cookie sheet for a couple minutes, then transfer to wire cooling racks. Makes about 4 dozen.
A yummy treat for my family, made from scratch that I was able to shop my pantry to make. Perfect.