With great power comes great responsibility. These cookies are great. No, they are wonderful. Having this recipes means that you will have to exhibit extreme self control not to make them and eat them all in one sitting. They are that good. That is were my little trick comes in. I freeze the cookie dough. This way, I can have just one cookie at a time. One delicious, perfect cookie. I became obsessed with chocolate chip cookies when I was pregnant and (unfortunately) this addiction has carried over into my post-pregnancy life. I eat cookies frequently enough that when people comment on the fact that I lost my pregnancy weight Jason is quick to tell them he couldn't figure out how I lost any weight because I eat cookies all the time. I guess he doesn't count running a half marathon as a weight loss strategy. Also, Jason, I only eat one glorious cookie at a time.
This recipes is based off of a recipe that I found on All Recipes. I made a few modification to the measurements and technique a little bit. When I was pregnant and tried a lot of chocolate cookie recipes, after my extensive research (and weight gain) I conclude this is one is the best.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup packed brown sugar (dark not light)
1/4 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1 cup semisweet chocolate chips
1/2 cup of pecans or walnuts (optional - but it makes the cookies really good)
Preheat oven to 350 degrees.
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. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and nuts by hand.
Put bowl of dough in refrigerator for at least 30 minutes, this is the most important step. The cold dough keeps the cookies from spreading out and thinning in the oven. Drop cookie dough 1/4 cup at a time onto a greased or parchment lined cookie sheet (I like the use my ice cream scoop to make the cookies). Cookies should be about 3 inches apart.*
Bake for 11 to 14 minutes in the preheated oven, or until the edges are lightly brown. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. I prefer my cookies medium rare, it think over cooking ruins them.
* If you want, it is at this point that you can stick the cookie sheet in the freezer. I use freezer paper to put the dough on instead of parchment paper when I am going to freeze instead of bake. In a couple hours you can toss in a freezer bag and then you have cookies on demand. I usually make a double batch, so I will have plenty to freeze. They will keep in the freezer for several months (but mine never make it that long). It will take a extra couple of minutes to cook the frozen dough.