Yes, I'm back again already with a new recipe. Two for this week since there was none for last week. That makes me all caught up. Today's recipe is for Chocolate Chip Cookies. I have not had a good recipe for these. They've either been to long and involved, or they just don't taste right or turn out right... or something. But this recipe was super simple and the cookies were SO GOOD.
I got the recipe from the blog of one of my favorite authors Maggie Stiefvater. She writes YA fiction. I've talked about her books on my own blog, Here, Here, Here and Here. I haven't really ever been a fan of authors. I've been a fan of author's books, or of the author's writing style, but I find myself a fan of Maggie Stiefvater as a person. I've really been impressed by her. I think she is the only author I have ever referred to by first name only when I talk about her. Maggie. is. awesome. With that said, I give to you her Chocolate Chip Cookie recipe as it was presented on her blog:
By Maggie Stiefvater
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted (cut it into tablespoons and microwave it for 30 seconds)
1 cup packed brown sugar (and I'm talking nice stuff, not the store brand. Come on, people!)
1/2 cup white sugar
1 tbs vanilla (again, nice stuff. Try this and you'll never spend $8 dollars on McCormick's again)
1 egg yolk
2 cups semi-sweet chips (I like the mini-chips for these)
Preheat oven to 325 degrees. Grease a cookie sheet. Stir together flour, baking soda, and salt. In a mixing bowl, cream butter and sugars. You can do this by hand, if you have Popeye arms, or use your handy standing mixer. (I KNOW you have a standing mixer. Everyone has one, along with a favorite pair of jeans and the dark secret of your first movie crush. If you don't have one, sell your couch and get one.)(Can't beat that great advice from a NYT Bestselling author, can you?) Beat in vanilla and eggs until light and creamy. Mix in flour until just blended. Stir in chocolate chips (really, when you're trying to make absurdly large baked goods, the mini chips are better for allowing them to hold together). Use a 1/3 measuring cup to scoop dough onto the cookie sheet, 3" apart. Bake for 15-18 minutes, until they're golden brown around the edges. They will get firmer as they set up because of the high butter content.
Hold up to your head to verify the size. The end!
John was disappointed that the cookies I made were not as big as his head, but they are not petite cookies either. I really think you should go make some of these now.