one of my best friends, elyse, and her boyfriend just moved from arizona to virginia, and to celebrate her return to the right coast, her parents had a party for them this past weekend. since elyse hasn’t been here to sample my treats and has told me on numerous occasions how she drools over the pictures, i told her to hit me with her best shot– whatever she wanted me to make i would. her sister was already making red velvet cupcakes and oreo truffles, so she told me that she conferred with her boyfriend as well as her father, and the three of them decided they wanted chocolate chip cookies.
my initial reaction was “oh, that’s it? chocolate chip cookies? you don’t want something fancy or complicated?”, but then i remembered that classics are classics for a reason; chocolate chip cookies are darn good! i could have gone with the tollhouse recipe that i have to admit is delicious, but instead i poked around online for something new. i almost went with one from allrecipes, but then i saw that deb from smittenkitchen (who i just simply adore, and it turns out is related to a friend of a friend!) had tweaked that very same recipe– i knew i had to make these!
while they were not the best chocolate chip i have ever had, they were certainly very good! they got great reviews at the party and all were pleased! this just further proved that you can’t go wrong with a classic combination: good friends and chocolate chip cookies [o:
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 yolk
2 cups semisweet chocolate chips
1. Preheat the oven to 325°F (165°C). 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.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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