In the midst of my morning rush getting ready for work, my baby messaged me to inform that despite his fears and lack of confidence, by God's Grace, he passed the first round of the CFA exams! This was such an excellent piece of news that no doubt will raise a much-needed morale. Why, you may ask? Well, J received a rejection from Stanford's MBA program just yesterday. Oh well, it's all good now. So of course, that calls for a celebration and I wanted to make him a big cookie, in the shape of my heart, using my favourite chocolate chip cookie recipe. But alas, the shape did not hold and got distorted into an artisanal sort of way.
Alas! Subsequent events were not as rosy as I wished. J came and went and the cookies are still at home. Sigh, I guess C is just for Cookies.
SE's Gotta-try! Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/3 cup white sugar
- 2 teasppons pure vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips (for this batch, i used both mini chocolate chips and peanut butter chips)
Preheat the oven to 325 degrees F (160 C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
At this point, I like to refrigerate the dough for about 15 minutes until slightly firm.
Drop cookie dough by heaping teaspoonfuls or if by 1/4 cup, if you desire big cafe-type cookies, at a time onto the prepared cookie sheets. Dough will spread out a bit and should be about 2 inches apart if you had refrigerated the dough. Else, I would suggest about 3 inches worth of spacing .
Bake for 14.5 minutes (small cookies) to 15.5 minutes (big cookies) in the preheated oven, or until the edges are lightly toasted (as with all recipes, you know your own oven best).
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.