The TARDIS is empty. Unlike in this picture, where it is full of chocolate chip cookies.
Last week, it was filled with cookies. But they got transported somewhere else. Probably into the gaping maws of two teenagers.
True confession time: while I am a good cook and a really good baker, cookies have always eluded me. Bread? Quick breads? Pie? I am so there, and from scratch. No problem. But cookies? Not so much.
Good cookie bakers have told me the problem lies in a lack of kitchenaide, or in my cookie pans, or the temperature setting of my oven. I've fiddled with a ton of variables and nothing seemed to make much of a difference.
And then a poetry friend sent me her recipe. I liked it. I could make decent cookies with it. Not long after that, Cooks Illustrated had a recipe for chocolate chip cookies in their magazine. I made that one as well. Really good, but a little fussy in preparation. They had you brown/carmelize butter in a saute pan. I'm lazy and didn't want to go that extra step/extra clean up.
So I experimented and combined features of both recipes, coming up with this one.
Makes 2 - 2 1/2 dozen (depending on size)
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup unsalted butter (1 1/2 sticks) melted/cooled
1/2 cup white sugar +
1 cup packed dark brown sugar (or 1 cup white sugar and 1/4 cup molasses)
1 TB vanilla
1 large egg
1 large yolk
1 cups chocolate chips
Melt the butter and let it cool (microwave works well)
Mix together flour and baking soda, and salt set aside
Add both sugars and vanilla to butter, whisking well.
Add eggs and whisk X 30 seconds. Let stand 3 minutes, repeat mix/rest 2 more times until mixture is thick, smooth, and shiny.
Stir flour mixture into butter mixture until just combined.
Stir in chocolate chips.
Refrigerate 30 minutes. (I always forget this step. Oh well.)
Shape into ping pong sized balls (scoop with a TBS) , arrange 2 inches apart on a cookie sheet, flatten slightly.
Bake 10-14 minutes @ 325 degrees, rotating trays halfway through cooking.
These cookies are slightly chewy in the center, crisp on the outside.