Aug 12 2009
I’m always in search for the perfect cookie. There’s just something about the crisp exterior and chewy interior that draws me in. This recipe is inspired by a childhood favorite, a cookie that tasted just as good after it cooled, as it did when it was still warm from the oven.
A friend of mine came to visit about a month or two later. Standing in my kitchen, she saw the container and squealed, “Chocolate Chip Cookies!!!!” What happened next was one of those movie moments, the drawn-out, slow-motion voice: “Noooooo!”
I tried to stop her. I explained that the cookies were old and should be tossed, but she was determined. She took a bite, pronounced them delicious, and that was that. Everybody won: she got some cookies, I didn’t feel guilty for wasting a bunch of cookies.
But because I didn’t want to poison my guests, I had to find cookies that I wouldn’t forget about after the first day. I’m happy to say, these fit the bill. The irony is that any time I take these to a gathering, they all disappear within an hour.
1 c all-purpose flour
1 c cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
12 T unsalted butter, melted
1 c light brown sugar, packed
1/2 c granulated sugar
2 1/2 tsp vanilla extract
1 large egg
1 large egg yolk
1 1/2 c semi-sweet chocolate chips or M&M’s
Preheat oven to 325*F. Line two baking sheets with parchment paper and position oven racks in the middle of oven.
Sift together dry ingredients into a small bowl. Set aside.
In a medium bowl, combine the melted butter and sugars, and stir with a wooden spoon until mixed. Add the egg and yolk and stir until well mixed. Add vanilla, stir to combine.
Add flour mixture to sugar mixture, stir until just a trace of flour remains. Add the chocolate chips and stir to combine. Using a large spoon, mound about 1/3 c of dough (these are large cookies) onto the baking sheet, about six cookies per sheet.
Bake for 16-19 minutes, rotating pans halfway through. Cool for five minutes on baking sheet, then transfer to wire rack.