I’m the healthy eater
In our household, I’m the healthy eater. Yeah, the Omnivore goes along with my super-food dinners and appreciates the tasty-yet-healthy entrees I send his way, but boy oh boy does he have a sweet tooth. Like, right after dinner while the garlic is lingering on your tongue, type sweet tooth. While I’m savoring the last bite, he’s raiding the pantry for cookies.
But as we know from this post, chocolate chip cookies are no longer on my shopping list. So, if anyone knows a good cookie when he sees one, it is the Omnivore. And this is the cookie. Better than the other cookies. Better than, gasp, Pillsbury (although I thought Tollhouse held the best-cookie award). Yes, those words came from his mouth.
Chocolate Chip Cookies (Cooks’Illustrated, from Chef Mommy)
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, softened (1.5 sticks)
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Whisk dry ingredients together in a medium bowl; set aside. Cream together butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla. Add dry ingredients and beat at low-speed until combined. Stir in chocolate chips. I refrigerated my dough for 8 hours at this point. You may bake right away, though.
Scoop out a rounded tablespoon of dough and shape into a ball. Place formed dough onto cookie sheet, leaving 2″ between each ball. Bake at 350* until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 12-13minutes). The cookies will come out of the other rather puffy, but they will settle into a beautiful shape once cooled.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.