Chocolate Chip Cookies

The joys of comfort food. The good old fashioned chocolate chip cookie. This is something rarely found properly done here in the UK. They do have biscuits and other types of cookies but nothing is as good as an American made cookie. At the tube stops and such there is a cookie stand at several locations but they don’t have the smell or taste of the Mrs. Fields in the malls of my childhood. Those were always a treat to get the semi-sweet chocolate chip cookie when out shopping.

Today Alan’s team has a late day with the larger team in Redmond having a Friday all hands late our time. I asked him if I baked cookies for the team what would he prefer and he thought about it and came back to me saying, “I am a chocolate chip cookie kinda guy so that is my vote.” So yesterday I made a couple of batches of those! I tend to experiment and bake for his team a lot and it is nice to know that ones cookies don’t go to waste. So today Alan took in several bags worth of cookies to help the group survive the long call tonight late on a Friday.

I have had this recipe for a long time and don’t remember where I found it but it different then the normal Toll House recipe that is off the back of the package. I like the texture of the cookie better with the crinkles that come out when baking. Since the butter is actually melted and warm there tends to be chocolate swirls that develop in the dough which give it a nice colour and brings out the chocolate flavour too.

Chocolate Chip Cookies

2 cups plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter

1 cup plus 2 Tablespoons firmly packed dark brown sugar

1/2 cup granulated sugar

1 large whole egg

1 large egg yolk

1/2 Tablespoon Vanilla extract

1 1/2 cups semi-sweet chocolate chips

1 cup walnuts broken (optional)

In a saucepan melt the butter over medium heat. When melted take it off the stove and add the sugars to the butter and combine. Transfer mixture to a large bowl and allow to cool to room temperature. While cooling combine flour, baking soda and salt in another bowl. If using salted butter omit the additional salt.

Whisk egg, egg yolk and vanilla into cooled butter-sugar mixture. Mix in the reserved flour until just combined. Add in the chocolate chips and nuts if adding. Wrap dough in plastic wrap and refrigerate until firm, about 30 minutes.

Preheat oven to 325 degrees. Using 2 teaspoons, place golf size dough balls on the cookie sheets. Bake until cookies are golden brown and the tops no longer look wet, about 12-14 minutes. Allow cookies to cool on baking sheets about 5 minutes, transfer to wire rack and let cool. The tops should be nice and crinkled!

Yummy!