Chocolate Chip Cookies

       As George Bernard Shaw said - in a quotation found after a relentless search on Google: "There is no love sincerer than the love of food." This blog is dedicated to all lovers of food like us - two cousins on a mission to successfully join the food blog-o-sphere and who genuinely love all things pertaining to food and cooking.

       Like our attitudes towards blogging and cooking, we wanted to keep our first post simple. So what better recipe to start with than the classic Chocolate Chip Cookie? While there are many tasty chocolate chip cookie recipes out there this one is one of our personal favourites and hails from our favourite Food Blog Smitten Kitchen. We love these cookies because they are crispy on the outside but deliciously light and chewy on the inside! They are abundant in chocolate chips and are best served with a cold glass of milk (obviously).

 

THE RECIPE:

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 white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Gently shape cookie dough into balls and drop onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are golden brown.
6. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

 While this photo is completely unnecessary we were impressed with our accidental creation of an egg/vanilla yin-yang! (I'd also like to point out that both eggs were - for the most part - successfully cracked with one hand). 

 We used a fancy-pants Kitchen Aid mixer... but regular bowls work O.K. too... 

 If you read cookbooks for fun on a regular basis as we may or may not do... you may have noticed the frequent call for a "wooden spoon". We don't know what is so special or important about using a wooden spoon... but we didn't want to risk it. As a side note: Had Caroline's father been around during this stage of the cookie-making process he probably would have said something along the lines of "would you like some cookie dough with those chocolate chips?" - Ooooh Tim.

Voila! Ze finished product: 

As previously mentioned... these cookies are best served with a cold glass of milk. We cannot stress this point enough. Seriously. Enjoy!

And thus concludes our first ever post! Thanks for reading! 

Sincerely, 

Caroline and Jo