Have you missed me? Sorry for the hiatus but family comes first. We have all been up in Boston for the last month or so taking care of my son while he had and recovered from his 18th surgery. Yes, you read that right, his 18th surgery! And he’s only 7 years old. Anyway, we are home now and for those of you that know me personally and have prayed for my family I want to thank you from the bottom of my heart! It truly means the world to us! Now, onto cookies because I know you’re dying for a new recipe, right?
So, feeling kind of dramatic and wanna start a huge debate? Then just ask a room full of people how they prefer their chocolate chip cookies. It gets all kind of crazy! Cookies, and especially the most traditional chocolate chip variety, are one of those things that people prefer a certain way and no other way. I personally think that the bigger, puffier, and softer a chocolate chip cookie is, the more delicious it is, although my hubby tends to disagree (he likes his flat and crispy, weirdo!). There’s no pleasing everyone, that’s for sure. These cookies fall somewhere in the middle to me. They are definitely not thin and crispy, but are also not overly soft or puffy either. This is a great basic chocolate chip cookie recipe, in my opinion. Not my favorite, but definitely one that I find myself using over and over again.
Who in their right mind doesn’t love yummy chocolate chip cookies, still warm from the oven, with a big glass of milk?
Chocolate Chip Cookies
2 1/8 cup all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks butter (NOT margarine), melted and slightly cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 (12 oz) package semisweet chocolate chips
Preheat oven to 350 degrees F. In a medium bowl, combine the flour, salt, and baking soda. Set aside. With an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated. Form dough into tablespoonful-sized balls (or use a kitchen scoop) and place on parchment or silpat-lined cookie sheets. Bake the cookies for 8-10 minutes, until the edges are set and just lightly browned (they will still look slightly underdone). Don’t overbake or else the cookies will be tough and hard. Remove to a wire rack to cool.