On Our Way To Crazy

Last weekend I found myself home alone on a Friday night. This happens… never. But Aaron was out and my dinner plans fell through at the last minute, so there I was.

Generally, my solo dinners are always the same: wine and olives and hummus. Can’t beat it. But that night I’d had plans to eat pasta and the idea was already stuck in my brain, so I cooked for myself. I NEVER do that. Ever. I threw together this basil chicken pasta (delicious!) and settled in for some Gilmore Girls on DVR.

Now I don’t know if you’ve watched a lot of Gilmore Girls. If you’re reading this blog, I’m going to assume that you have. But just in case you haven’t, here’s what you need to know in the context of this post. They talk about food. A lot. All the time. If you watch it hungry you will end up jonesing for some french fries, some pancakes, maybe a roast something or other.

Or some chocolate chip cookies, perhaps.

Halfway through the episode, I was feverishly googling for a recipe that worked with what I had on hand. I happen to be very particular about my chocolate chip cookies… I like them chewy and on the crispy side, as opposed to soft and cakey. This recipe sounds like the exact opposite of what I would usually choose. But I had everything it calls for, and I love America’s Test Kitchen, so I went with it.

You guys. YOU GUYS. These cookies are amazing. Also, not so much with the thick, but they were perfectly chewy and brown sugary and REALLY FREAKING DELICIOUS. You have to make them. Immediately.

Thick and Chewy Chocolate Chip Cookies

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips

1. Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in medium bowl.

2. In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated.

4. Working with 2 tablespoons of the dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking.

5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack to cool completely.