Sometimes, all you need is a cookie and a French Bulldog...
+ Chocolate Chip Cookies
• recipe from REAL FOOD | fall 2016
• 2 1/4 cups unbleached all-purpose flour • 1 teaspoon baking soda • 1 teaspoon kosher or fine sea salt • 1/2 cup packed light brown sugar • 1 cup granulated sugar • 1 cup (2 sticks) unsalted butter, melted and cooled • 1 teaspoon pure vanilla extract • 1 large egg • 2 large egg yolks • 1 10-ounce bag bittersweet chocolate chips
1. Preheat oven to 325˚F. Line baking sheets with parchment paper. 2. In a medium bowl, whisk together flour, baking soda and salt. 3. In the bowl of an electric mixer, combine brown sugar, granulated sugar and butter; mix on low. Add vanilla, egg and egg yolks and mix until incorporated. Add the flour mixture and mix until a dough forms. Add the chocolate chips; mix to combine. 4. Let dough stand 10 minutes to firm up, then use a small ice cream scoop to drop rounded tablespoonfuls onto parchment-lined baking sheets, leaving about 3 inches between each cookie. 5. Bake until golden around the edges but soft on top, approximately 10 minutes. Let rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.