The search for the perfect chewy cookie recipe…

.. has not ended yet, but it sure does throw up some delicious results.

On our weekly shopping trips, if husband happens to be with me, he gets pulled magically to the bakery section loaded with delicious, chewy American cookies. While I lust after the delicious cream cakes and cheesecakes, husband can’t have enough of cookies.   He loves them.  And I would love nothing more than be able to bake them at home. And you guys know how much I love to bake 🙂

So I have been searching, and searching, but have never been able to replicate them to make them as delicious and chewy as the ones in the store. After much searching and researching, I decided to try this recipe. Well, they did not turn out as chewy as I would have liked, but I cannot complain because both husband and daughter loved it. And I have enough to share, so they go with us to the dance class this evening 🙂 See, my clever ways of ensuring that they don’t end up on my hips 😉

The cookie dough – I added white and dark chocolate chips – instead of just dark chocolate chips as mentioned in the recipe. I thought it looks prettier that way.

And here they are ready to go into the oven

And finally out of the oven! Don’t they look lovely?

So who’s joining me for tea?

The recipe – is from Allrecipes.com

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semi-sweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just 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.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

The only thing I did differently was to add both white and dark chocolate chips.