This week we’ve had a few fun things happening. One, our nephew will be coming soon!! yay!! Two, a good friend came in yesterday to stay with us from out of town, and three, we are pretty much done with painting the kitchen cabinets! (holla!) No more plastic wrap, a fridge in the middle of our kitchen, or painting awkward cabinet corners. We are ELATED.
With so much goodness, I thought chocolate chip cookies were in order. And lucky me, I stumbled across the greatest recipe. I am convinced that these are the best chocolate chip cookies ever. Bakery worthy, even. Big, soft, chewy, chocalatey, with a slight crisp on the outside. Everything a cookie was made to be. And oh my gosh, I ate like 13 of them. Baking went something like make a dough ball, eat a dough ball, make a dough ball, eat that dough ball.
Plus, they were really simple!
2 cups white/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 Ghiradelli dark chocolate chips
Preheat oven to 325.
In a medium size bowl, sift together flour, baking soda and salt.
In a larger bowl, beat melted butter and sugars until well mixed. Add in the vanilla and eggs and continue to beat until it forms a creamy mixture.
Mix in the dry ingredients until well combined. Then, with a wooden spoon, stir in the chocolate chips.
Drop cookie dough on a well-greased cookie sheet, keeping a few inches in between each.
Bake for 12-15 minutes.
Remove from cookie sheet and allow to cool (or break one on “accident” and eat it because you can’t have a broken cookie…)
Pour yourself a big glass of milk, and enjoy! So, so good.