The Best Chocolate Chip Cookies-Updated!

I just replaced a previous "Best Chocolate Chip Cookie" recipe with this one.  I didn't compare the two recipes, but I know they were similar.  This recipe turns out PERFECT.....so perfect they looked like something you would buy at Mrs. Fields Cookies, plus they are delicious.  My husband's only complaint was that there were a bit too many chocolate chips....say what?!  They are perfect!  So, this is my new go-to chocolate chip cookie recipe.  Hooray!  As a side note, the previous recipe can be found here from The On Call Cook.  I lived in a very dry climate and The On Call Cook's recipe baked up great!  Now I live in a very humid climate, that particular recipe hasn't turned out as well for me.  Thanks to Mel's Kitchen Cafe, I have a new go-to chocolate chip cookie recipe that turns out perfect.  

Ingredients

• 2 1/8 cups all-purpose flour (about 10 1/2 ounces)
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
• 1 cup packed light brown sugar (7 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla
• 2 cups (12 ounces) semisweet or milk chocolate chips

Directions:

1. Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
2. In a medium bowl, combine the flour, salt, and baking soda. Set aside.
3. Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
4. Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.
5. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don't overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).

Mel's baking tips:  I've had great success baking these cookies at 325 degrees for 13-ish minutes or 350 degrees for about 11 minutes (each oven will vary in time). Basically, do what you have the time and patience for. I usually stick with 350 because it is easier to remember and two minutes faster. Time is money, right??

For me, baking at 350 for 13 minutes was perfect.  

Recipe Source: Mel's Kitchen Cafe

Photo Source: here

Shells with Easy Pesto & Peas

This recipe is easy and delicious.  You can make your own pesto from scratch or I like to buy the refrigerated version from Costco.  Its a great vegetarian meal or you could throw chicken in as well.


Saute 3-5 minutes:
2 TBS butter
8 oz fresh mushrooms, sliced (optional)
1/2 onion, diced
salt to taste

Add in:
1 bag shells, cooked to package directions and drained

Add and stir over low heat until  heated through :
1/2 jar Pesto
1/2 bag frozen peas

sprinkle top with parmesan cheese if desired


To make your own Pesto:
2 medium garlic cloves or more to taste
4 c fresh basil leaves
4 TBS pinenuts
1/2 C extra virgin olive oil
salt to taste

With blades running in food processor, drop in garlic and mince.  Add basil leaves and process until finely chopped.  Add pine nuts until finely chopped.  Drizzle in olive oil in a fine stream until a thick paste forms.

Recipe Source, altered by Mel: The American Vegetarian Cookbook from the Fit For Life Kitchen by Marilyn Diamond
Picture Source: Cook Smart