It's been a real long time since I've posted, whoops. Here is my legit excuse: I moved across the country. Yup, yup. I'm now living in South Carolina so I can be close to family and attend school and not have to worry about traveling. The only sucky part is leaving my friends. About 90% of my really good friends attend school in Colorado and I'm not sure when I'll get a chance to go see them face to face again...
But the cool part about moving is I got to switch my Colorado driver's license over to a South Carolina one. I know this shouldn't matter, but the South Carolina license is soooo much prettier than Colorado's... oh and my picture is like a million times better too, haha.
At first glance these cookies may seem like regular ol' cookies but they have a little something extra added to them: turbinado sugar. The turbinado gives a little bit of an extra crunch to the cookie because I don't think it melts the way granulated and brown sugar melt.
This particular cookie isn't as gooey as I would like, but it indeed soft and lovely when warm. I think I like the combination of milk and semi-sweet chocolate. I used semi-sweet chocolate chips and chopped up milk chocolate pieces. When chopping the chocolate, try not to chop it too small or you wont get the great chocolate puddley goodness that all chocolate chip cookies should have.
Slightly adapted rom The Quixotic Table
Makes about 3 dozen
1 3/4 cup unbleached all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, room temperature
2 tbsp. sugar
2 tbsp. turbinado sugar
3/4 cup + 2 tbsp. dark brown sugar
1 large egg, room temperature
1 tsp. pure vanilla extract
45 g semi-sweet chocolate chips
45 g milk chocolate chips
Preheat the oven to 350 F. Line a large baking tray with parchment paper.
Whisk together the flour, baking soda, and salt in a medium bowl. In the owl of a stand mixer fitted with the paddle attachment cream the butter and all three sugars on medium-high speed until light and fluffy. Scrape down the sides of the bowl as necessary. Beat in the egg and vanilla. Turn the mixer speed down to low and gradually add the flour. Scrape down the sides of the bowl as necessary. Fold in the two types of chocolate chips.
Using a medium-small cookie scoop (mine is about 1 1/2 inches in diameter), scoop out the dough and space them about two inches apart on the prepared baking sheet. Bake on the center rack for 8-10 minutes or until the edges are slightly golden brown and the centers are still soft.
Cool pan on a cooling rack for a few minutes before removing the cookies onto a cooling rack to cool completely. Enjoy as many cookies as you please with a big ol' glass of milk.