First off, please excuse the photos for the last few posts. Party planning has eaten away at the time I usually spend photographing my yummy treats, but things will be back to normal in the coming week. Also, my recipe helper seems to have a glitch, so while this is being resolved, the save and print options will not be available. However, trust me when I say the food is still great despite the photos and minor hiccup. Have I ever steered you wrong? (I’m hoping your answer is, “Never!”)
Is the saying, “When life gives you flour, make cookies.” Well, it should be. Growing up I never had cookies hidden away in my pantry; if anything, we had endless rice which isn’t quite so bad if you love rice as much as me. But being married to an “All-American” kind of guy, having no cookies in our home creates a huge gasp that can be heard for miles. So of course, I always have a cookie or two reserved just for him with a cold glass of milk.
Now what can be more American than a Chocolate Chip Cookie? Like Apple Pie, this cookie – to me – is a staple dessert in American culture. Kids grow up eating them and adults can’t help but consume these cookies that are filled with chocolaty morsels. A Chocolate Chip Cookie is the perfect yummy to represent America; can I get a petition signed for this?
Chocolate Chip Cookies
Makes 3 dozen
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg yolk
2 cups semi-sweet chocolate chips
1/2 cup pecans, chopped
Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper and set aside.
In a bowl, whisk together the flour, baking soda and salt.
Using a separate bowl, mix the butter and sugars until combined. Add the vanilla and eggs. Once the mixture is light and creamy, incorporate the flour mixture just until the ingredients are well blended. Use a wooden spatula to stir in the chocolate chips and pecans.
Roll 1” balls of dough and place them on the prepared cookie sheet making sure they are 3 inches apart. Bake in the oven for approximately 15 minutes, the edges should be slightly golden. Remove the cookies from the oven and allow the treats to cool on the pan for a couple of minutes before transferring to a rack to cool completely. Repeat the baking and cooling process for the remaining cookie dough.