What’s so special about these chocolate chip cookies?  You will have to make a batch to find out.  I have on file 4 or maybe 5 different chocolate chip cookie recipes that I like to use depending on how and why I’m making them;  crispy , chewy, chocolaty, etc…  But the one recipe that I tend to make again and again is a variation of the recipe from Cook’s Illustrated Magazine {January/February 1996}. This is also the one my kids requested the most.

Chocolate Chip Cookies

{print recipe, here}

Ingredients
4 ¼  cups unsifted bleached all-purpose flour
½  teaspoon salt
1  teaspoon baking soda
1 ½ cups unsalted butter, melted and cooled until warm
2  cups dark brown sugar
2/3 cup granulated sugar
3  large eggs plus 1 egg yolk
4  teaspoons vanilla extract
2-2½  cups semi-sweet chocolate chips

Directions
1.  Heat oven to 325 degrees.
2.  Mix flour, salt, and baking soda together in a bowl and set aside.
3.  In a large bowl, mix melted butter and sugars until thoroughly blended.  Mix in eggs, yolk and vanilla.  Add dry ingredients; mix until combined.  Stir in chips.

 4.   Use an ice cream scoop to form cookie dough into 1 1/2 inch balls.  Place formed dough onto parchment paper-lined cookie sheet, about 2 inches apart and 12 dough balls per cookie sheet.

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5.  Bake at 325 degrees for about 10-12 minutes.  The center of the cookies will still be soft and puffy {see image}.  Transfer the cookie sheet with the soft cookies still on it to a cooling rack and let the cookies rest for about 10 minutes.  They will be firm and cool enough to be taken off the cookie sheet.

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Without having said a word, I had three eager volunteers in the kitchen.  One by one they came to help; Caleb was the first, then Grace and Hannah came just in time to mix in the chocolate chips.  This recipe can easily be made by hand or a mixer.

enjoy!    

{print recipe, here}

posted by: Kay