|The kids and some of their cousins at dinner at the beach in 2011. Emma is on the left, Eleanor is on the right , Paul is in the back in the red and my dad is the adult standing holding the biggest piece of Key Lime Pie I've ever seen|
I've mentioned before that my family isn't adventurous when it comes to sweets. I don't mean to say that they're picky eaters because for the most part they're not (except the Tornado because that child willingly eats like 3 things on a good day) (and come to think of it Emma isn't winning any prizes either) when it comes to main dishes. For the most part they eat what I put in front of them as long as I don't put fruit in the meat dish or add in butternut squash (which I LOVE!) or something like that.
However, when it comes to baking they like simple - brownies, yellow cake with chocolate frosting, and above all else - Chocolate Chip Cookies. This week I thought instead of sharing something that my family won't eat I'd share a recipe that always goes over well. These cookies are always tasty and since they involve melted butter and not softened can be made quickly and without a mixer.
This recipe originally came from Cook's Illustrated: The New Best Recipe. I've trimmed the recipe down a bit. Cook's Illustrated loves complicated steps and after the first 100 times of making these there were quite a few of these steps that I determined weren't necessary. These cookies are great if you have to bring a dessert somewhere on short notice or are about to have company or just want some cookies without having to do much work!
Simplified Thick and Chewy Cookies
- Adapted from the Cooks Illustrated Recipe
2 cups plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt (recipe calls for 1/2 but I like a little extra)
12 tablespoons butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg yolk
1 tablespoon vanilla extract (recipe calls for 2 teaspoons)
1 cup chocolate chips (recipe calls for 1 1/2 cup)
Whisk flour, baking soda and salt together and set aside.
Combine butter and sugars. Beat in egg, yolk, and vanilla until combined. Add dry ingredients 1/3 at at time, blending after each addition.
Drop in 2 tablespoon balls onto a cookie sheet (I use a stoneware cookie sheet) 2 inches apart.
Bake at 325 for 15 to 18 minutes. Let cool on the cookie sheet for a few minutes then transfer to wire rack.
I actually go a little lighter on the chocolate chips because I love the taste of the cookie itself and not that I'm saying I eat cookie dough but seriously - the cookie dough for this one is amazing!
I'm linking up with Weekend Cooking hosted by Beth Fish Reads