Thick and Chewy Chocolate Chip Cookies

I’ve been baking alot recently for several reasons. Firstly, my flat here in Sydney is equipped with a brand new oven! Ah, the wonders of having a full functioning oven. Secondly, I am free from the grasps of my very concerned mother who complains that I consume way too much butter. A quarter of a stick is obscene according to her. Thirdly, I’ve been having the munchies lately and baked goods are great for bringing to campus as well as weekend trips.

For some reason, Angela, jenny, and I were all craving some sweet grub. Suddenly, we thought of ice cream cookie sandwiches. I decided to break out this awesome recipe from Baking Illustrated that I had made with Amy once before. The cookies come out soft, chewy, and thick as the name indicates. They’re surely a winner anywhere and do indeed make a splendid ice cream cookie.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks unsalted butter, melted and cooled until warm
• 1 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips
  
  

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, whisk the flour, baking soda, and salt together.
3. In a separate bowl, mix the butter and both sugars until thoroughly blended (you can do this by hand or by an electric mixer). Then, beat in the egg, yolk, and vanilla. Add the dry ingredients and beat at a low speed until combined.
4. Stir in the chips!
5. Take a scoop or spoon and place them at least 2 inches apart on the baking sheet.
6. Bake for 15-18 minutes and let them cool for at least 5-10 minutes before eating.

(We love our cookies a la mode)