The dessert I make most in my home is cookies. Plain, old, “boring” chocolate chip cookies. I like making them from scratch, having them warm from the oven and straight onto the plate that will sit next to jack and I on the couch to console me during our next episode of Fargo.
There is nothing more exciting than when the self timer goes off and the cookies are left on top of the stove to cool. The smell takes over the room, milk (or wine) is poured and full tummies somehow start to rattle.
In all my time, I’ve never been able to make the perfect cookie. Something is always off with every different recipe I’ve tried: Not enough chocolate chips, too much butter/grease, not enough crunch, way too sweet, too much crunch, and the list goes on. And while I can’t say that the extra large, chewy cookies I made this past weekend were perfect, I can assure you that they were perfect for us!
Extra Large Chocolate Chip Cookies
Adapted from AllRecipes.com
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
150 grams unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1/2 a bar of Lindt Dark Chocolate bar chopped up (the chocolate bits).
1. Preheat the oven to(165°C). Line tray with baking paper.
2. Melt butter over heat. Set aside.
3. Sift together the flour, baking powder and salt; set aside. In a medium bowl, mix together the melted butter, brown sugar and white sugar until well blended.
4. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
5. Stir in your chopped up Lindt Chocolate bits (we used half a bar, you can use as much chocolate chips as you like) using a wooden spoon. Drop cookie dough 1/4 cup at a time for extra large cookies. Cookies should be about 3 inches apart.
6. Bake larger cookies for 15 to 17 minutes, check your cookies before they’re done but put timer at 20 minutes. Once done, let them cool for about 4 minutes and devour.