Annie's Chocolate Chip Cookies

I definitely thought that I had blogged about these cookies before, but I've scoured the posts and it's not there...if it is and I'm re-posting, I apologize. But you've got to try these cookies. I think they're single-handedly responsible for 8-10 of the 15 pounds I want to lose. They're thick and chewy--in fact that's what Annie calls them, Thick and Chewy Chocolate Chip cookies. The only place that I vary on her recipe is the size that she makes them. Because my toddler insists on having his own whole cookie, I make mine smaller--using the Pampered Chef medium scoop. I made them huge--the way the recipe calls for them--and my husband LOVED them that way, but my sweet son was getting WAY too much sugar or throwing a fit about not getting a whole cookie. Anyway, these are now a family favorite. Hope you enjoy!!



Thick and Chewy Chocolate Chip Cookies

Ingredients:
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips*

*I often put 1/2 cup of butterscotch chips in and only 1 cup of chocolate chips. We've tried it with white chocolate as well, but butterscotch is our family favorite.



Directions:
1. Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
2. Whisk dry ingredients together in a medium bowl; set aside.
3. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined.
4. Add dry ingredients and beat at low-speed just until combined.
5. Stir in chocolate chips.
6. *this is where I just use the cookie scoop* Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.
7. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
8. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.