Here’s a scenario that happens pretty much every night: I’m a little tired and craving something sweet, but the cranberry trail mix in our pantry isn’t cutting it. So, the other evening, I finally took action, and after some quick cookie research I’m pleased to introduce to the world: A half-batch, very easy cookie recipe that yields the richest and most flavorful chocolate chip cookies (due to the egg yolks and extra vanilla). Chewy once completely cooled, and almost brownie-like in consistency, they’re easy enough to make on a sleepy Wednesday night. Bonus: no fancy equipment needed, and there aren’t enough cookies to make you regret baking them three days later.
Weeknight Chocolate Chip Cookies
Makes 8 Cookies
4 tablespoons butter
4 tablespoons firmly packed dark or light brown sugar
2 tablespoons sugar (sub 1 tablespoon Turbinado sugar if you’re feeling fancy, see this Smitten Kitchen recipe for my inspiration)
pinch of salt
1 teaspoon vanilla extract or vanilla bean paste
2 egg yolks
1/2 teaspoon baking soda
1/2 cup plus 1 tablespoon all purpose flour
1/3 cup semisweet chocolate, roughly chopped, or chocolate chips of your choice
Flaky maldon or any coarse salt for topping
Preheat your oven to 350 degrees. Fish out your favorite baking sheet. Chop the chocolate if necessary.
In a small pot, melt the butter completely. Add the brown sugar directly to the pot and stir the two together until uniform. Transfer the mixture to a bowl, let cool for 1 minute, then add the sugar, salt, vanilla, and egg yolks. Measure in the baking soda, then add the flour and chocolate together (so as not to risk over-mixing) and stir until combined. Scoop big tablespoons of rounded dough onto a baking sheet, pop in the oven, and bake for 9 minutes, or until they’re golden. Sprinkle each with a little salt, let cool for 5-10 minutes and serve with a tall glass of milk and the most recent episode of the Bachelor.