C is for Cookie

Ok, here's the chocolate chip cookie recipe I promised you all a while back. It comes from the cookbook that came with our oven, and every time we give someone else the recipe, it fails. So, it seems that there's something magical about our oven that seems to turn out these wonderfully yummy things. I suspect it's the fact that it's a convection oven, and everyone we give the recipe to uses non-convection ovens to make them. It's much more fun to claim that we have a magical realm surrounding our oven. :)


Chewy Chocolate Chunk Cookies
makes 20 cookies

2 Cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 sticks (170g) unsalted butter, melted
1 Cup light brown sugar, firmly packed
1/2 Cup granulated white sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 1/2 Cups chocolate morsels (we usually use 50%-70% dark chocolate, which makes for a more grown up flavor)

Preheat oven to 330 deg F.

Grease two cookie sheets.

Mix together the flour, salt and baking soda in a medium sized bowl.

Combine the melted butter and sugars in a large bowl and mix in the egg, extra yolk and vanilla extract.

Add the dry ingredients and chocolate and stir until just combined.

Divide the dough into 20 even sized pieces and roll into balls. Place evenly on two cookie sheets. Don't flatten the dough balls as they will form cookies that are soft and chewy in the middle.

Bake for 12-17 minutes and allow to cool on the tray for five minutes before transferring to a cooling rack.

The cookies should be ooie gooie in the middle when they're done, and crispy around the edges. If you take them off the tray too soon, they tend to deflate a bit and start to fall through the cooling rack, so make sure you let them rest on the tray for the full five minutes.