Chewy & Crispy Chocolate Chip Cookies
A few months ago, I had a fun conversation with my sister-in-law and her best friend about how they both grew up with mothers who baked just about every sweet treat for their respective families, and how they used to think they were missing out because all of their friend's mothers were buying store-bought cookies, cakes and desserts. Of course, as adults who now know better, the idea of store-bought baked goods being better than home made cracks us up.
If you enjoy baking, you know how satisfying it is to make something with your own two hands, to see the ingredients come together into a fragrant dough and to taste the end result. I love giving gifts of home made cookies and baked goods. It's such a wonderful expression of love and friendship.
It's been so refreshing to see and read about people returning to their kitchens to cook and bake from scratch. For me, this is not a new concept, but for many people, it is. And it's so much fun to talk with my friends and random people in the grocery store about ingredients and recipes. Food is one of the biggest things that keeps us connected and makes us feel like part of a tightly knit community.
So if you haven't baked (or cooked) in a while, get reacquainted with your kitchen again and bake a batch of these cookies (or any other cookie for that matter!), try a new recipe, or make a family favorite for dinner. I guarantee you that you won't miss out.
Chewy & Crispy Chocolate Chip Cookies
Adapted from AllRecipes.com
I like to make the cookie dough the day before so that I can let the dough chill in the refrigerator overnight. I have discovered that chilled cookie dough cooks into a puffier, less spread-out cookie. If you chill the dough for several hours or overnight, pull it out about 30-45 minutes before you start baking, to let the butter soften a little; it will be easier to scoop.
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 T. vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips
Sift together the flour, baking soda and salt and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the melted butter, brown sugar and granulated sugar until well blended.
Beat in the vanilla, egg, and egg yolk until the mixture is light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a spatula or wooden spoon.
Chill dough for about 2 hours or overnight.
Preheat oven to 350 degrees. Using a tablespoon measure, drop cookie onto parchment-lined cookie sheets. Space cookies about 2-3 inches apart.
Bake smaller cookies for 10-12 minutes and larger cookies for 15-17 minutes. Since all ovens vary, keep an eye on your cookies while they are in the oven. Cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Store at room temperature in an airtight container.
*Note: The dough can be scooped into balls and flash frozen on cookie sheets. Once thoroughly frozen, transfer cookie dough balls to a plastic freezer bag and bake off when needed. There is no need to thaw the dough before baking--just add a few more minutes to the baking time.
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