So far my theme for this week seems to be COOKIES. (I am happy about this theme.)
Yesterday I shared a recipe for funfetti sugar cookies, and today I have a classically perfect chocolate chip cookie recipe to pass along.
Yesterday, as it turns out, was #NationalChocolateChipCookieDay, and when I realized this fun fact (at about 8 p.m. last night, thanks to a few Instagram posts I happened to catch), I just had to take advantage of the holiday. The timing was perfect, since I’d been eying a new-to-me chocolate chip cookie recipe I wanted to try. Plus, Kevin and I had just finished the Netflix series Wet Hot American Summer: First Day of Camp, so I needed a post-show activity to help me not be so sad that the series was over.
But one other recipe before we get to the cookie of the day, and that’s for a delightfully refreshing cocktail that my favorite Winston bar, Single Brothers, makes. This has been my go-to drink at Single Brothers since we moved to the city four years ago, and I had one last night when I met my friend Lindsay at the bar. I don’t have the exact recipe with proportions and all, but the ingredients are cava, St. Germain, and lemon juice, complete with a twist of lemon peel for garnish. It’s amazing, as well as lovely.
Now that you’ve enjoyed your cocktail, how about a cookie? This recipe is bound to please. It’s nothing fancy — just a solid chocolate chip cookie, but it’s loaded with chocolate chip deliciousness.
(Here’s how Fulton feels about NOT getting a cookie.):
Chewy Chocolate Chip-Packed Chocolate Chip Cookies
(makes about 24 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
- 1/2 cup granulated sugar
- 1 Tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups (1 11.5-ounce bag) semi-sweet chocolate chips
- In a medium-sized bowl, sift together the flour, baking soda, and salt. Set aside.
- Using the paddle attachment on a stand mixer, cream together the butter and both sugars 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 spatula or wooden spoon.
- Roll dough into balls (about 2-3 Tablespoons per cookie), then refrigerate rolled dough for about 30 minutes.
- Preheat the oven to 325 degrees and line baking sheets with parchment paper or Silpats.
- Place chilled cookie dough onto prepared baking sheets and bake for 11-13 minutes (taking them out of the oven when they still look slightly under baked for maximum chewiness).
- Let cookies cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.