Chocolate Chip Cookies
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
9 ounces semisweet chocolate chips
In the bowl of a stand mixer, place the butter and the sugars. Cream the ingredients together. Add the egg, followed by the egg yolk, and vanilla.
In a separate bowl, mix the flour, baking soda, and salt. Add the flour mixture to the butter mixture in 3 stages. Once the flour is well-mixed. Add the chocolate chips and mix just to combine.
Place the dough in the fridge for 36 hrs!
Preheat the oven to 350F. Roll the dough into balls, using about 2 tbs of dough/ball. Place on a cookie sheet and bake for about 12-15 minutes, or until cookies are just cooked through. If the dough is very cold, it may take a bit longer.
This recipe is from America's Test Kitchen, but I discovered it, along with this technique on The Pink Apron's blog: http://pinkapronbaker.blogspot.com She swears by this recipe, and now that I've tasted the results, I can definitely say that these are worth the LONG wait!
I had to use the utmost restraint not to eat all of the raw dough out of the fridge, and I think almost all of it actually made it into the cookies...only some made it into my belly pre-cookies! I also used the Ghirardelli chocolate chunks that are VERY large, and semi-sweet, so the chocolaty flavor was certainly robust! D agreed that these cookies are divine. They are thick, crunchy on the outside, still wonderfully chewy on the inside, and crying out for a glass of milk. Basically, they're perfect!
Food for Thought:
Dark chocolate is actually quite healthy, when eaten in moderation! The darker, the more bitter, but also the better. It's full of very potent antioxidants, which have been shown to fight disease, boost immunity, and benefit circulation!