The BEST Chocolate Chip Cookies

This past weekend I had another wonderful baking day with my best friend. We started this tradition exactly a year ago. It all started when it was in the dead of winter and we were having one of our "usual wine nights". The night she arrived to my house after being there two minutes..she burst that she couldn't drink because she was pregnant. It was amazing I teared up with happiness and ever since that night it's been wine/baking dates and little E gets to join us now.

Anyways we had a great day of cooking literally the BEST Chocolate Chip Cookies (no joke).  I even got to snap some photos of my first model and play around with my new camera. It was so fun and he was adorable. I can't wait to share them all but for now here is just a sneak peek. 

Isn't he the cutest?!?!?!?!

Model baby

What a little ham




The BEST Chocolate Chip Cookies

Ingredients:

• 2 and 1/4 C all-purpose flour
• 1 t baking soda
• 1 and 1/2 t cornstarch
• 1/2 t salt
• 3/4 C packed brown sugar
• 1/2 C granulated sugar
• 3/4 C unsalted butter, melted (about 1 minute in the microwave)
• 1 large egg + 1 large egg yolk
• 1 T vanilla extract
• 1 C milk chocolate chips (we combined two brands, Ghiradelli is the best)

Directions:

1. In a large bowl, sift together the flour, baking soda, cornstarch, and salt.
2. In another bowl whisk together brown sugar, sugar and melted butter. Whisk until the sugars have dissolved into the butter. Add in the egg and egg yolk, and whisk. Then add in vanilla extract.
3. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. Add in 1 C of chocolate chips
4. Place dough in a large bowl in the refrigerator for at least 3 hours.
5. When you're ready to bake the cookies, preheat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes.
6. Line baking sheets with wax paper. The dough is going to be hard, and firm, and a little difficult to work with.
7. Use 3 T of dough for each cookie. Use hands to form dough into round balls adding a few additional chocolate chips on top of the dough ball.
8. Give each cookie a good amount of space on the baking sheets (about 6 per cookie sheet).
9. Bake for 11-12 minutes. The key is to slightly under-bake the cookies. 

XOXO,

Mallory