July is a bit of an anti-oven month for most of us. Certainly my puppy was unhappy about the extra heat in the kitchen when I turned the oven on to make these; and he headed straight to the cool tile of the bathroom floor to escape. But if your home is willing to take on the additional degrees you should at least be baking something worth the heat.
This week my boyfriend was off on a very special trip and I wanted to bake him something to remind him of home and the people who love him. This recipe is his Mom’s famous (or infamous if you’re counting calories) chocolate chip cookies. Susie is known for her legendary baking, and I’ve heard and witnessed numerous people on numerous occasions beg her to bake them a personal supply of these. If you come to her home late at night and don’t want the ones stocked in the freezer you could quite easily convince her to make you a fresh batch right then and there (as I've heard my boyfriend’s friends used to do in high-school on occasion). This recipe is special to me because I was convinced it was a family secret I wouldn’t be let in on, but along with a batch of the cookies that were delivered last week, there it was.
There was a special request to include Snickers in this version, but it’s completely unnecessary, just a little something extra. Feel free to experiment with different chocolate pieces but I would start out with the original. These cookies are extremely chewy and melt-in-your-mouth delicious due to the low flour content and low baking temperature. If you have any chocolate chip recipes you think will top it, I can’t wait to try them out…but good luck!
2 cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
¾ cup unsalted butter, melted (30 seconds in the microwave should do it)
1 cup packed light brown sugar
½ cup white sugar
1 tblsp. vanilla extract
1 egg yolk
2 cups semisweet chocolate chips (or 1 cup chocolate chips and 1 cup chopped Snickers)
Preheat the oven to 325ºF. Grease the cookie sheets or line them with parchment paper.
Sift together the flour, baking soda and salt in a small bowl and set aside.
In a larger bowl cream together the melted butter, brown sugar and white sugar until blended. Beat in the vanilla, egg and egg yolk until light and creamy. Then mix in bit by bit the flour mixture into the wet ingredients until just blended. Lastly stir in the chocolate.
Drop cookie dough (about a tablespoon to ¼ cup sized) onto the prepared sheets. Keep about 3 inches in between each as they spread.
Bake for 12-16 minutes until the edges begin to brown (they will begin to become less chewy and more crispy the longer they are in the oven). Cool on baking sheets a few minutes until they are set then transfer to wire racks to cool completely.
Enjoy best with a glass of milk!