Chocolate Chip Cookies

I have the biggest sweet tooth.  I love a little snack, usually after the kids are in bed at night.  But when the kids nap during the day, that's when I like to get into the kitchen and bake.  Typically, I'll make cakes (or cupcakes - because I can't frost a cake to save my life).  But my husband is a cookie person, so I thought I'd indulge him for a change. 

I have a chocolate chip cookie recipe I've been using for many years.  It has bananas in the batter, which I love because its keeps the cookies moist and soft.  I don't like crunchy cookies.  Somehow, with two kids under the age of 4, I managed to have no bananas in the house the other day.  I found a chocolate chip cookie recipe on Annie's Eats that promised thick and chewy cookies. 

Well, my new oven is roughly the size of a matchbox and I have yet to get used to the difference that gives to baking times.  So I didn't end up with chewy cookies, they were very crispy. But still super good.  Come on, its chocolate chip!  And with a glass of milk, is there such thing as a bad cookie?

Chocolate Chip Cookies
courtesy of Annie's Eats
2 cups plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg, plus one egg yolk
1 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips (ok, I may have used 2 cups)

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper.

Whisk dry ingredients in a medium bowl, set aside.   With electric mixer, or by hand, mix butter and sugars until thoroughly combined.  Beat in egg, egg yolk and vanilla until combined.  Add dry ingredients and and mix on low speed until combined.  Stir in chocolate chips.

Using a scoop, drop dough onto cookie sheets onto prepared cookie sheets, about three inches apart.  

Depending on your scoop size, bake for 15-17 minutes for larger cookies or 10-12 minutes for smaller cookies.  Until the edges are lightly toasted.  Cook on baking sheets for a few minutes before transferring to a wire rack to cool completely.