I have decided to block you. Yes, like on Facebook or on MSN. I'm cool like that. I'm going to block you. For as long as my cookies last, I will. Who needs you to surface your ugly head when I have chocolate chip cookies right under my nose? Really, really, really good ones too. Chewy ones. Ones that make you believe that the world is still a place that is good and wholesome. A place where sugar and butter don't go to your hips. A place where you're always warm and there are no bad moms and dads. So for now, feelings, I'm going to make you jealous and have them take your place and I command you to be dormant until I'm done with my chewy cookies and the weight I'm going to gain tomorrow morning. Thank you for behaving.
After hours of searching for a recipe, I ended up with my adaptation of this. If I didn't remember making these cookies, I'd believe that I bought them while sleep-walking.
2 cups of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of unsalted butter, melted
1 cup of packed brown sugar
A scant 1/2 cup of white sugar
1 tablespoon of vanilla extract
1 egg yolk
2 cups of semisweet chocolate chip (I used 1 cup of milk chocolate chips, which made these richer + 1 cup of smashed up, pounded to bits dark chocolate.)
Preheat your oven to 165 degrees Celsius. Grease your cookie sheet or line with baking paper. Sift the flour, baking soda and salt and mix in a separate bowl. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well mixed. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the dry ingredients until blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 minutes in the oven or until the edges are lightly toasted. They'll still feel super soft. Cool on baking sheets then transfer to a air-tight container to retain chewiness once they're cool. Smell and smile please.