I'm not the cook in our family. When my husband and I were first married I tried to cook. It was very frustrating to me. The ideas were easy to come by, but the timing of it all seemed to get me. Don't get me wrong, I'm familiar with all the techniques and reading recipes. Occasionally I venture into the kitchen to bake some muffins or something fancy like an apple tart. I'm good at making eggs and grilled cheese sandwiches. I can make some pretty good soups too if I set my mind to it. But I feel like all the mental focus it takes doesn't make the end product worth it. I'm pretty certain that if I was left to my own devices I would eat more salads and peanut butter sandwiches.
My husband on the other hand seems to make cooking look so easy. He makes some incredible food, just on a daily basis. His latest claim to fame is making the best chocolate cookies ever!
Our son requests them as his treat to take to preschool. If I'm home when my husband is making these, they are the absolute best when they first come out of the oven.
He found the recipe on epicurious.com. They are perfect!
Yield: Makes about 28 large (4 1/2-inch) cookies
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 ounces)
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.
Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
Cooks' note: Cooled cookies keep in an airtight container at room temperature 3 days.
