Chewy Chocolate Chip Cookies

Sometimes I bake depending on what I have available in the kitchen or what I’d like to try out. But more often than not I ask Dennis what he’s in the mood for and go from there. He made it easy for me this week by requesting a simple chocolate chip cookie. I have a go-to recipe but I’m always looking to improve upon perfection. My only requirement is that the cookies are soft – that’s the way we both prefer them. One of my favorite cooking blogs offered up her take on Chocolate Chip Cookies and since she’s never steered me wrong it seemed like the perfect recipe to try out.

These were a big, big hit. Dennis referred to them as “chewy, chocolaty and fabulous.” I don’t think it gets much better than that.

Chewy Chocolate Chip Cookies (from Smitten Kitchen)

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
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325°. Grease cookie sheets or line with parchment paper or Silpat.

Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough by the spoonful onto the prepared cookie sheets.

Bake cookies for 10 to 12 minutes or until the edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.