Chocolate Chip Cookies worth trying

We here in NH are gearing up for our ANOTHER snowstorm today on top of the 16 inches we just got late last week plus the 3 inches we got yesterday. They say we are going to be getting between another 8 to 14 inches; that is a pretty significant difference in numbers relatively speaking; I personally think it is just the way the meteorologists try to cover their butt; but to us natives a snowstorm is basically just another snowstorm.

It seems that it doesn’t matter if it is 3 inches or 30 we all HAVE to go to the grocery store. Yes I went last night to avoid the masses that will be there this morning and I went late enough to miss yesterday crowd; unfortunately they took all OK mostly all of the gallons of milk; seriously I had to buy a very expensive gallon of organic milk.

I hope my new gourmet milk goes with my “perfect” chocolate chip cookies. My brother-in-law watched me make them firstly saying I was cheating using my kitchenaid – my response “work smarter not harder” and questioning why I used 1 egg plus 1 egg yolk; then he tasted them and was totally on board with my methods dubbing them “perfect” which is why this is my 3 batch in the last 2 weeks. Yeah they are that good. My daughter and I were talking about selling them since these are WAY better than the ones you see at all the registers around town.

Chocolate Chip Cookies worth trying – Preheat oven 325’F

2 cups plus 2 tablespoons flour
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter – melted but cooled
1 cup brown sugar
½ cup sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla
Semi-sweet chocolate chips – to your liking – I only add a handful
Chopped nuts (optional) – I used marcona almonds

Mix butter and sugars together well, add eggs and vanilla, in a separate bowl whisk flour, soda and salt and then add to the wet ingredients. Add chips and if you want to add nuts go ahead. Here is a little trick to make them nice thick and chewy, as long as you don’t over bake them. Take a ball of dough about an inch and half, break it apart and put it back together; see the picture above.