Friday, April 23, 2010

That's the way the cookie doesn't crumble

So I've been trying for awhile to find a recipe for chocolate chip cookies that I like. I'm a fan of chewy cookies and it seemed like every new recipe I tried turned out batch upon batch of super flat or extra crispy discs. Don't worry though because I would never let a defective cookie go to waste (which might explain why I still have an 25 extra pounds to lose:)

Anyway, I was in the mood to bake the other day (probably trying to get out of doing homework or something of the sort) when I stumbled across a new recipe that I decided to try. The cookies were fabulous and we gobbled them all up that very night (notice I said WE which means I did not eat all 4 dozen by myself!!)

However, the real test came tonight when my inner-Martha Stewart got the best of me and I decided to bust out the instructions for another run. Would the recipe work? Or had I just gotten lucky last time?

The verdict? I'm happy to say that these cookies pass the test. I LOVE THESE COOKIES!! And although I'd love to whip up a batch up for each of you to sample, you'll have to settle for the next best thing--access to this "Laura Approved" recipe. Enjoy!!

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
2 cups semisweet chocolate chips


  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • 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. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes 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.

No comments: