an uneventful Thursday...

  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. 

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