The new year has been off to a great start. We’ve both been busy with work (especially the wolf pack), the new, healthy, nephew has arrived, we’ve had several great adventures over the past few weekends (I know, so vague), and neither of us have caught that nasty cold/flu bug that seems to have hit every other house. I consider 2013 a victory so far. To celebrate: a classic.
I love this recipe for a few reasons. I don’t have to let butter come to room temperature. That is huge. Our cookie cravings tend to hit fast, and when they do, I’m usually up making cookies within 15 minutes or so. There is no time for silly things like room temp butter. Second reason: that tablespoon of vanilla. I’ve always been one to double up on it anyway because I think it goes with everything. Pancakes, brownies, smoothies, bananas in various forms. Jordan thinks I’m crazy ( “Vanilla isn’t a flavor!”)… but he’s a chocolate lover so his opinion doesn’t count on this one.
These chocolate chip cookies have recently become my go-to. In a pinch, I choose these. At this point, I know myself too well to say that these are my one and only… but they’re close. Nature of the beast.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 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
1 cup semisweet chocolate chips
Instructions
Preheat the oven to 325°F. Line sheets with parchment paper or sil-pats.
Whisk together the flour, baking soda and salt and set aside. In a separate bowl, cream the melted butter, brown sugar and white sugar until well blended and fluffy.
Beat in the vanilla, egg, and egg yolk. Mix in the dry ingredients until just combined.
Stir in the chocolate chips by hand. Drop cookie dough a tablespoon at a time onto the prepared sheets. They tend to spread a bit so make sure there are a few inches in between each one.
Bake about 9 to 11 minutes in the preheated oven, or until the edges start to get some color. Cool on baking sheets for a few minutes. Ours never make it to cooling racks.
Update: As it seems that brown butter is all the rage at the moment, I thought I’d mention that these are wonderful with the addition. Since the recipe calls for melted butter already, simply melt it down in a sauce pan and cook it about for about 5 minutes, stirring frequently. Be careful to keep a close eye on the cooking butter as it can turn from brown to burned very quickly
Source: I make the smaller version (but with fewer chips) of Deb Pearlman’s at Smitten Kitchen.
Moonrise Kitchen 