to bake when the inside temperature of your home is already at 85 degrees, but hey, we were out of cookies. so we did it anyway. i'm sweating, but my sweet tooth is satisfied. an okay combo, i guess.
our go-to recipe is an adaptation of alton brown's "the chewy," which itself happens to be an adaptation of the original nestle toll house cookie recipe. i happen to think it's pretty perfect. try it for yourself and see!
yield: 12 extra-large cookies
ingredients (we use all organic ingredients, with the exception of baking soda and salt):
1 cup melted butter
2 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 tsp salt
1 tsp baking soda
1/2 cup brown sugar
1/4 cups white sugar
3/4 cup-1 cup rolled oats
1 large egg + 1 large egg white
3 tblsp whole milk
1 1/2 tblsp vanilla extract
12 ounces chocolate chips
using a stand mixer, cream together melted butter and sugars. beat for 2 minutes, while you sift together flour, salt and baking soda into a separate bowl. whisk together the egg, egg yolk, vanilla and milk. add mixture to the butter & sugar. add the sifted dry ingredients. add the oats. when everything is combined, add the chocolate chips. mix until just incorporated.
refrigerate dough for at least 2 hours, or freeze for 40 minutes. using an standard ice cream scoop, drop dough onto a parchment lined cookie sheet. because the dough is chilled, cookies will hold their shape without spreading. 12 cookies will fit to a sheet. unless you are (like us) dough nibblers. if this is the case, you might only have 11 cookies. but i digress.
bake in a 350 degree oven for 15 minutes, or until cookies are beginning to brown on the edges. transfer to a wire rack to cool. enjoy!