c is for choco-chip cookie

Cookie Monster: Me not *take* cookies, me *eat* the cookies.

Robert McNeill: What's the difference?

Cookie Monster: Eat begin with an E and take...Begin with a T.

Cookie Monster and I have a few things in common. Besides the blue fur and deep voice, it is the love of all things cookie. This recipe is from my favourite cooking companion. The authors say the thick and chewy texture comes from melting the butter and adding an extra egg yolk. Whatever it is, it works. These cookies are definitely chewy and chocolatey.

chewy chocolate chip cookies
makes at least a couple dozen

2 C plus 2 Tbs all-purpose flour
1/2 teas baking soda
1/2 teas salt
12 Tbs (1 & 1/2 sticks) unsalted butter, melted and cooled
1 C packed brown sugar
1/2 C white sugar
1 large egg, plus 1 egg yolk
2 teas vanilla extract
1-1 1/2 C semisweet chocolate chips
I substituted some walnut pieces for some of the chocolate -- nutty and yummy!


Preheat oven to 325. Line baking sheet with parchment paper.

Whisk flour, baking soda, and salt together. Set aside. In another bowl (or KitchenAid mixer, if you've got one) mix butter and sugars until blended. Beat in egg, yolk, and vanilla. Add dry ingredients and beat at low speed until just combined. Stir in chips (and walnut pieces).

Roughly form dough into balls and place on prepped baking sheet. Bake until cookies are light golden grown, the outer edges are starting to harden, but the centers are still soft and puffy (15-18 mins). Rotate the sheet halfway through baking time (I especially need to do this 'cause our oven doesn't heat very evenly). Cool on sheets for a few minutes before putting on a rack to finish cooling. Better test one at this point, just to make sure they aren't poisoned. Better test another one with milk.




I put away some cookie dough in small doses since they are best straight from the oven. Just stash the dough in freezer containers for your next late-night chocolate binge.