At the end of each month our refrigerator is always a bit bare, and our cupboards a tad sparse. This week our cookie jar also sat empty on the counter, which was both sad and unfortunate. Thus, began my search for a new cookie recipe to satisfy our post-dinner cravings. Unlike the French, we did not wait until our afternoon allotted snack time to treat ourselves, but enjoyed a warm cookie right out of the oven. Perfection.
recipe from Smitten Kitchen
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 - 1 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat oven to 325 degrees. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. (Do yourself a favor and breath deeply, savoring the intoxicating smell.)
3. Beat in the vanilla, egg and egg yolk until light and creamy. Mix the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto prepared cookie sheets. Cookies should be about 2-3 inches apart.
5. Bake larger cookies for 15-17 minutes, or 10-12 minutes for smaller ones (check cookies before they're done; baking time will vary depending on cookie size), or until the edges are slightly toasted. Cool on baking sheets for a few minutes before transferring to wire rack to cool completely.
Yes. They're that good. Kid tested. Doctor approved.
Couldn't be happier that you didn't wait for frenchie French snack time!
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