Every week or so I ask my husband what kind of cookie he'd like for the coming week. His inevitable answer: Chocolate chip cookies. Fortunately a) he's happy to try other types of cookies in addition to the chocolate chip cookie. And b) there are a million different chocolate chip cookie variations out there for me to try.
When I asked Brian to describe this particular cookie, he responded with "Rich". And boy was he right. They, in his words, "Have the richness of a cookie twice their size". So rich, chocolately and delicious that Brian, a man who can polish off half a batch of cookies in one sitting (or more), set aside his plate after two. Two! Satisfying after 2 cookies? These must be a winner. So pour yourself a very LARGE glass of milk and 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 yolk
2 cups semisweet chocolate chips
Pre-heat oven to 325°. Line cookie sheets with parchment paper (I skip the parchment paper in favor of good old fashioned airbake pans).
Into a small bowl, sift together flour, baking soda and salt and set aside.
In the bowl of an electric mixer, cream together butter and both sugars until creamy. Mix in egg and egg yolk and vanilla.
Blend in the flour mixture until just combined
Add in chocolate chips.
Drop cookies onto cookie sheet. The original recipe states to use at least 1/4 cup of dough for each cookie. I just used my Pampered Chef scooper.
Bake for 15-17 minutes or until the edges are slightly crispy and golden. Let cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack.
Source: Cooking This and That