Cookie Craving: Check!

Since I showed you the picture of Belle's cookie cake in the last post, I know I have you craving chocolate chip cookies. Oh wait... maybe that's just me! I had a cookie craving this afternoon and wanted something quick, easy, and tasty and this recipe fit the bill. I especially like it because you don't have to wait for butter to soften because it calls for melted butter. Odd for a cookie recipe, but I was pleasantly surprised. I found this recipe at one of my go-to recipe blogs, Brown Eyed Baker. I followed her directions on how to make "bakery style" cookies that aren't smooth when done. (See step 4) I made smaller cookies instead of the large one that the recipe calls for and I do have to say they were yummy! I had company walk through the door just as I was taking them out of the oven and they approved as well!

2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips (I used 1 cup and they were delicious!)

1. Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. (I used my Silpat and they came out wonderfully)

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.


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