Friday, January 25, 2013

valentines chocolate chip cookies

I think Valentine's day is my favorite holiday- but that might be just because everything is pink, red, and heart shaped.  My favorite!  I put our Valentine's wreaths (yes, plural) out just as soon as I took down Christmas, and I like to think the bright colors are keeping us out of the winter doldrums! I also have a small obsession with conversation hearts, but that is a story for another day.

I saw these Valentine chocolate chips at the store and thought they were a great excuse to make Lane's favorite dessert, so I got out the cookie recipe that I've been wanting to try for a while.  The recipe calls for melted butter, which is so much easier for me to accomplish than room temperature butter.  The dark chocolate chips made these cookies extra decadent, and I really can't eat more than one!  They are delicious, chewy, and so so rich. Perfect with a cup of coffee or a glass of milk for an after dinner treat. 

Valentine's Chocolate Chip Cookies
2 cups plus 2 tbsp all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. butter, melted and cooled until warm
1 cup brown sugar, packed 
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla
1 1/2 cups valentine's chocolate chips (or any chips that you like!)

Preheat oven to 325°F.  Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.  In another bowl, beat together the butter and sugars until combined.  Beat in egg, yolk, and vanilla.  Add the dry ingredients into the wet and mix on low until just combined.  Stir in chocolate chips.

Roll about a half cup of dough into a ball.  Holding the ball with your fingertips, break it into two equal halves.  Place onto prepared cookie sheet with jagged edges facing up.  Leave at least 2-3 inches between each ball (I fit 8 on a cookie sheet at a time but it was close.)  Bake approximately 11-14 minutes, rotating cookie sheet halfway through baking time.

Cool cookies on cookie sheets for at least 5 minutes, until you can lift without breaking. Transfer to a wire rack and cool.

Source: Baking Illustrated

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