Hello and happy Monday! I hope that you all had a great weekend.
We had a sort-of-surprise snow storm in our area that started on Thursday night and ran through Friday, dropping about 2 feet of snow in the process. I say that it was sort of a surprise because most of the forecasts that we had heard were calling for rain, but apparently meteorology isn’t an exact science (who knew?).
Brody obviously had an awesome time galloping around the neighborhood and is currently passed out until – I’m estimating here – Thursday. I’ve said it before, but our neighbors must think we’re the oddest ducks around. We get such a kick out of watching B bound around in the snow that we just sit outside and throw snowballs for him – well, when we’re not throwing him instead, as I mentioned after our last big storm:
The snow wasn’t quite deep enough for Brody to get airborne, so we just stuck to fetch this time around:
Apparently we haven’t scared off all of our neighbors, because one of them was kind enough to come over with his snow blower and clear off our walkway and our sidewalk. The snow that we got from this storm was seriously heavy, so it was especially nice of him to take the time to help us out. Maybe he saw us switching off with our 1 shovel during the last storm, I don’t know, but either way it was a very nice surprise!
I wanted to bake him some “thank you!” cookies to show our appreciation; since I don’t know his cookie preferences, I decided to stick with a crowd-pleaser: traditional chocolate chip cookies. I turned to my tried and true basic recipe source, The America’s Test Kitchen Cookbook, and sure enough the cookies came out great.
Classic Chocolate Chip Cookies
makes: 3 dozen cookies / prep time: 10 minutes / bake time: 11-13 minutes
recipe source: The America’s Test Kitchen Family Cookbook
- 3 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, melted and cooled
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips (2 cups)
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl; set aside. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping the bowl and beaters as needed. Reduce the mixer speed to low and slowly mix in the dry ingredients until combined, about 30 seconds. Mix in the chocolate chips until incorporated. Working with a rounded tablespoon of dough at a time, lay the dough on the parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, about 11-13 minutes, rotating and switching the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.