"All In Just One Cookie"

Yesterday I read Amber a children's book we had checked out from the library called All In Just One Cookie.   This book tracks the progress of one grandma making chocolate chip cookies before her grandchildren come to visit.  It was such an interesting book because each ingredient gets explained in detail - where it comes from, how it's grown, how it's harvested or farmed, etc.  By the end of the book we really wanted to make chocolate chip cookies but it wasn't able to happen that day.  But I made sure that today we had time to make chocolate chip cookies together and we had a lot of fun baking them.

There's a recipe at the end of the book that we could have used, but I chose to follow the recipe for chocolate chip cookies found in my America's Test Kitchen Family Cookbook.   The results were absolutely delicious!



Here's the recipe:

Big and Chewy Chocolate Chip Cookies
from America's Test Kitchen Family Cookbook

3 1/3 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
16 tbsp (2 sticks) unsalted butter, melted and cooled
1 1/4 cups backed light brown sugar
1/2 granulated sugar
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips (2 cups)

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.

2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.

4. working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lines baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through baking.

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

[caption id="attachment_323" align="aligncenter" width="480" caption="Amber's going for it"][/caption]