Rainy Day Cookies

It rained in Miami yesterday.  I mean it REALLY rained in Miami yesterday.  There were big plans for Sunday.  Saturday is for shabbat so we stick in our neighborhood–we sleep, we read, we pray, we eat, we walk–so Sunday is set aside for Florida adventures, which is how Sunday came to be known as Sunday Funday in our household.   There was to be an art walk in Coconut Grove and maybe even a walk around the fancy golf course that sits in the middle of our neighborhood but alas, none of this was to be.  It started pouring as soon as we got onto 95S so we turned around and headed for the grocery store.  So instead of art walks and neighborhood walks this became a day for homemade chocolate chip cookies and a movie.  But not just any movie, mind you, but a really really long movie like, The Lord of the Rings long (which is exactly the movie we watched).  This kind of movie viewing was calling for the yummiest, chewiest chocolate chip cookies the likes of which Mordor has never known. So I scrolled through some of  my favorite food blogs and landed on a delicious looking recipe from Smitten Kitchen.  Luckily, we had all the ingredients. Ok, well, in all honesty, we had half the ingredients. I had to go half butter, half margarine (does that mean the cookies are half dairy, half parve!? Ummm, no) and was a little nervous I was ruining it before I started but alas, what we ended up with was beyond delicious, ifIdosaysomyself 🙂 Here’s the thing–I used kosher salt.  I ran out of regular table salt so I used kosher salt and you know what we ended up with? The perfect combination of sweet with a hint of salty so yummy I think even Gollum would put the dang ring down for a sec and savor a cookie.

Cookie Time

Cookie jar heaven

 

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 semisweet chocolate chips

Method

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) 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.