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Monday, April 12, 2010

Perfect Chocolate Chip Cookies

Eureka! I think that I may have struck gold with this recipe! I have now made these cookies over 10 times and they have been perfect each and every time. The texture and flavor are DIVINE and they look just like the ones you can buy in the store, gorgeous! You'll want to double this recipe so that there are plenty to share! The recipe is a little specific but boy oh boy- AHHH I need to make them again right now! I'm not sure where this recipe came from so I'd like to give credit where credit is due, I have done nothing to alter this recipe at all. If anyone knows perhaps where this recipe came from let me know...
Just look at them!!

Chocolate Chip Cookies
2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons) 
1/2 teaspoon table salt 
1/2 teaspoon baking soda 
12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks) 
1 cup brown sugar (light or dark) 
1/2 cup granulated sugar 
1 large egg 
1 large egg yolk 
2 teaspoons vanilla extract 
1-2 cup chocolate chips ( the recipe calls for semi or bittersweet, I like milk chocolate) 

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, vanilla and egg yolk. Add dry ingredients; mix until just combined. Stir in chips. 
Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.). 
Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.