Olivia ReederThere was a lot going on last Saturday. We spent the day at my grandparents’ house working on the garden, fixing various items and – inevitably – eating. While my husband, mother and grandad spend their time outside playing in the dirt, my nan and I prefer to spend ours inside in the kitchen. I spend a lot of Saturdays like this – one hand holding a spoon in a pot of something, the other searching for an oven mitt within arm’s length. I like it this way.
Like I said, there was a lot going on. I decided to make chocolate chip cookies for everyone to enjoy when they came back inside. These are no ordinary chocolate chip cookies – they’re thick and soft, yet crunchy at the same time. Serve these with a cold glass of milk while they’re still warm.
Chocolate Chip Cookies
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, melted
- 2 cups packed brown sugar
- 1 cup white sugar
- 2 tablespoon vanilla extract
- 2 eggs
- 2 egg yolks
- 2 cups semisweet mini chocolate chips
Preheat oven to 325 degrees. Grease cookie sheets.
Sift together flour, baking soda and salt, set aside.
In a stand mixer, cream together butter, brown sugar and white sugar.
Beat in vanilla, egg and egg yolk until light and creamy, about 1 minute. Mix in the sifted ingredients until just blended.
Stir in the chocolate chips by hand.
Drop the cookie dough by 1/3 cup (grease the measuring cup that you use, it makes it much easier) at a time onto the cookie sheet. Cookies should be 3 inches apart. Slightly squash the cookies down on the sheet.
Bake for 17-21 minutes in preheated oven, rotating half way through. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Makes 24 cookies (assuming no one eats the dough)