Chocolate Chip Cookie #10

Well look at this: elevn whole days into June and not one baking adventure to show for it! June is shaping up to be a crazy month and I never have been great with time management.. Anyway, I'm bringing myself back with some chocolate chip cookies! Chocolate chip cookies from Alton Brown to be exact. All week I was debating what I would bake Friday night and as the week shaped up to be more and more hectic all I could think about was the warmth and comfort of a fresh homemade chocolate chip cookie. Let me just say that I think I failed somewhere between the egg yolks and the folding of the ingredients so the texture was a little different, but these cookies were not a dissapointment (and I still ate more of them than I should have). I would say that when you mess up an ingredient and cookie is still delectable, you got yourself a grade A recipe!

By the way, I have no idea why the recipe is titled Chocolate Chip Cookie #10. Is it the painfully obvious "10th cookie" reason or is there another story behind it..anyone know?

Chocolate Chip Cookie #10

Alton Brown's I'm Just Here For More Food Cookbook

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

1 tsp vanilla

3/4 cup granulated sugar

3/4 cup brown sugar

2 egg yolks, slightly beaten

1 cup (2 sticks) unsalted butter, melted and slightly cooled

2 cups chocolate chips (I used semisweet)

1. Preheat oven to 375 degrees. **As soon as you put the cookies in the oven turn the temperature down to 350 degrees (Alton Brown swears by this initial temperature boost).

2. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In a medium bowl, whisk together the butter, sugars, egg yolks, and vanilla until combined.

3. Make a well in the center of the flour mixture, pour in butter mixture and fold the ingredients together until just combined. Add the chocolate chips and fold to combine. Be careful not to overmix!

4. Using a spoon, dish out cookies about 2 inches apart on a baking sheet lined with foil or parchment paper.

5. Bake for 12 - 15 minutes. Let cool on baking sheet for a couple of minutes before transfering to a wire rack.

*Alternate option: For a cookie cake (what!? YUM), dump the dough into an ungreased pizza pan or whatever kind of pan you have and gently press down until the dough is evenly distributed around the pan. Bake for 20 - 25 minutes or until light gold brown.