Chocolate Chip Cookies - The Ones My Family Will Actually Eat

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
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