Unable to speak for cookie joy

Yesterday I made chocolate chip cookies at eleven thirty in the morning. James had been sleeping all day and my hope was to lure him out of bed with the scent of cookies wafting through the air like a magical wake up spell.

It did not.

I ended up bringing him a still-warm cookie in bed at noon. Now that  is service I say.

Eventually he did get out of bed though and I had to bag up and hide the rest of these for lunches lest I consume them like the whirlwind.

These cookies are heavenly. They are sigh inducing. They make husbands unable to speak for cookie joy. And that is the greatest complement of all.


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 chocolate chips

 Directions

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined.

Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips. 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.

 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. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Adapted from Annie's Eats