Chocolate Chip Cookies

It's only fair to share...

Chocolate chip cookies…They would make my list of things to have on a deserted island, along with suntan lotion (spf 110), and water.   Wouldn’t they be on everyone’s list? 

I think chocolate chip cookies should be soft on the inside, nice and crunchy, crispy on the outside, and chewy all over.  These characteristics vary from person to person.  For example, I have a friend who shall remain nameless, who likes his cookies crunchy and crispy, without an ounce of soft and chewy.  I normally bake his last and just turn the oven off and wait for crunchy to happen.  I will never understand this, but to each his own…

I think chocolate chip cookies were one of my first, if not the first good I baked.  At the young age of 7 or 8, I knew what my cookie should taste like and from that time on I baked cookies trying to accomplish the goal.  In the past couple of years, I have been tweaking the basic Nestle Tollhouse cookie recipe to make it my own and this one has me smiling (and hiding the cookie jar from myself). 

Things I love about chocolate chip cookies:

The dough is amazing (yes I eat raw eggs, gasp!)

Great after school, after work, after drinking, or a midnight treat…

Milk’s best friend

Sandwiches vanilla ice cream like a champ

Contains chocolate

Comfort food champion

Ingredients are easy to come by and normally have in pantry

Puts a smile on a face

I could go on…

Ingredients

• 2 + 1/4 Cup of all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 Cup unsalted butter, at room temperature (soft)
• 1 + 1/2 Cup light brown sugar
• 1/2 Cup granulated white sugar
• 2 teaspoons vanilla extract
• 1 whole egg
• 1 egg yolk
• 2 Cups chocolate chips

Directions 

1. Preheat oven to 350°F
2. In small/medium bowl sift together all dry ingredients (flour, baking soda, and salt).  Set aside.
3. In a different bowl, cream butter, brown and white sugar, and vanilla together until smooth and even consistency.
4. Add eggs one at a time, thoroughly mixing before each egg addition.
5. Slowly add flour mixture to sugar/butter mixture and blend until combined. 
6. Stir in chocolate chips
7. Scoop teaspoonfuls ( I use a small ice cream scoop) onto an ungreased baking sheet (or line with parchment paper, easy clean up!) and bake for 8-10 minutes until they just turn to golden brown along the edges.   If  you like crunchier cookies, then increase time in oven!
8. Transfer to wire rack and let cool.
9. Pour yourself a glass of milk and enjoy!