Even John, at just two-and-a-half, knows when to expect good eats.
David and I met Kelly just over a year ago, and it didn’t take long for us to realize that she’s an incredible and generous baker. In the short time that we’ve known her, she’s treated us to a heap of goodies.
We’ve been fortunate enough to sample many of her creations including her mouthwatering muffins, cupcakes, vanilla cake with cream cheese icing, lemon bars, and last but not least, her fantastic chocolate chip cookies.
Rest assured that this is not just any old chocolate chip cookie recipe. This is, by far, the best chocolate chip cookie that I’ve ever tried, hands down.
A few nights ago, Kelly dropped off a batch and a new Curious George video for John. She stopped by the shop today and I managed to work up the courage to ask her for the recipe (and permission to share it with all of you!).
I’m so pleased that Kelly said yes, as many wouldn’t dare to share an amazing “signature recipe” such as this one.
Trust me — add this cookie to your holiday baking repertoire or at the least, cut out the recipe for a rainy day in the future. These are amazing with a glass of milk or for a decadent treat, try them with vanilla ice cream and hot fudge sauce.
kelly’s chocolate chip cookies
makes 16 jumbo cookies or about 32 regular sized cookies
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, cooled, melted butter
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tbsp pure vanilla extract 1 whole egg
- 1 egg yolk
- 2 cups semisweet chocolate chips Method Preheat the oven to 325F.
- Grease cookie sheets or line with parchment paper.
- 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. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about three inches apart.
- Bake for 15 to 17 minutes 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.