Chocolate Chip Cookies

So maybe I haven't found the perfect chocolate chip recipe, but these babies come super close. It's another Mel's Kitchen Cafe recipe, which comes as no surprise. It's also in her "Best of" category, which it is definitely worthy of. I totally would have made these tonight, had it not been for the lack of sugar in this house.

From Mel's Kitchen again. They're in her "Best of" category and they were super good! She got the recipe from Cook's Illustrated. I would really love to subscribe to some cooking magazines like that, or Cooking Light, or something. Ah, maybe we'll live in one place for more than 1 year, so I can get a subscription without having to change my address halfway through!

(my version of a black and white cookie)

Darn Good Chocolate Chip Cookies

from Mels Kitchen Cafe

*Makes 2-3 dozen cookies

2 1/8 cups all-purpose flour (about 10 1/2 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly

1 cup packed light brown sugar (7 ounces)

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla

2 cups (12 ounces) semisweet or milk chocolate chips

Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.

Bake the cookies for 11-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don’t overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).