Okay okay, so I haven't posted an entry in forever, and I definitely didn't mean to be away this long. I've been busy with my trip home to NY, working extra hours at work, a Halloween zombie march and loads of other things that I won't bore you with, but I'm back now!
I could not fight the urge to bake any longer, and I had a baking marathon yesterday to test out some recipes for Christmas goodies. (Before you get all worked up that it isn't even Thanksgiving yet, just know that I believe as soon as Halloween is over, it's time to put the tree up. Oh yes. I'm one of those people that listen to White Christmas in June.) My all day bake-a-thon resulted in some horrible fudge (it all stuck to the pan! grr!), some okay peanut brittle, and the most amazingly delicious, super soft yet crunchy and flavourful chocolate chip cookies I have ever eaten in my life.
I am not exaggerating.
These cookies would be a part of my last meal, that is how good they are. I wish I could take credit for the recipe behind these heavenly morsels, but I've adapted it from here. I've really only changed the amount of vanilla (1 tablespoon is waaay too much vanilla for me) and a few other small details. When I make these cookies again (which will probably be as soon as I run out of my current ones) the only thing I would change is to double the recipe. With this recipe you'll get about a dozen and a half large cookies, which is good, but you'll end up wishing you had made more. Trust me.
I can't quite figure out why this recipe is so much better than others. I think it may have to do with the fact that there is more brown sugar than white, which gives them a lovely deep caramel sugar flavour. Or it could be the extra egg yolk that is thrown in. Most recipes I've tried or read usually only contain 1 egg and equal amounts of the 2 sugars, or no brown sugar at all.
Last time I made chocolate chip cookies they were a disaster. I had followed a recipe off some site I can't remember, and the cookies came out cakey and chewy like a sponge with a weird after taste. See, my idea of the perfect choc chip cookie is one that has a slight crunch, with a moist and soft middle, full of chocolately goodness, and beautifully golden and buttery on the bottom.
And if you follow this recipe, that is exactly what you will get! Just remember to double up the ingredients if you want extras to give away as gifts for the holidays. Or you could just keep them for yourself. I won't judge you.
Best Ever Chocolate Chip Cookies
Makes approximately 18 cookies
2 cups plain flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup white sugar
1 tsp vanilla extract
1 egg yolk
2 cups chocolate chips
1. Preheat oven to 165 degrees Celsius or 375 Fahrenheit. Line cookie sheets with parchment paper.
2. Sift the flour, baking soda, and salt into a bowl. Set aside.
3. In a large bowl cream the butter and sugars together until blended.
4. Beat in the egg, egg yolk, and vanilla until mixture turns light and creamy.
5. Mix in the dry ingredients and chocolate chips with a wooden spoon until well combined.
6. Roll the dough in your hands to form golf ball sized dough balls. Place on lined cookie sheets 2-3 inches apart.
7. Bake for 15-20 minutes, or until the edges of the cookies have begun to turn a light golden brown. They are done when the edges feel firm and the middle is still soft. Don't over-cook!
8. Leave to cool on the cookie sheets for 5 minutes, and then transfer to wire racks to cool completely.