Well, it’s another 90 degree September day in Northern Alabama and that can only mean one thing…Fall is right around the corner! Growing up in Kentucky, Fall was always my favorite season, hands down, because of the crisp, cool air, the stunning colors of the leaves (pictures in the Lexington Cemetery anyone?), and the fact that sweatshirts could be worn 24/7. I’m learning that it’s a little different here in Alabama though…the weather is considerably warmer than I’m used to and Crimson Tide football is the state religion right now, so it makes it a little harder to feel “Fall-ish” in the sense that I know it. In fact, sometimes I miss Fall in Kentucky so much that I find myself burning an apple cider candle and turning the thermostat down to 67 just to make it feel like “home”. Incredibly lame, I know. But with all this Autumn-filled inspiration I have been wanting to make something fitting of the Alabama version of the season. No, I’m not talking about anything with the words ‘pumpkin,’ ‘cider,’ or ‘spice,’ (there will be plenty of those to come soon, believe me) but rather something a little out of the box for this time of year, just like Fall in Alabama is to me. That’s right, I’m talking about none other than every American child’s favorite…chocolate chip cookies! I know they normally associated with Autumn icons like pumpkin pie, apples, or cinnamon, but oh well. To me, Fall is heartwarming, cozy, and familiar and that is exactly what chocolate chip cookies represent too.
- 2 cups AP flour + 2 tbsp.
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 tbsp. unsalted butter, melted and then cooled until just warm
- 1 cup light brown sugar, packed
- 1/3 cup sugar
- 1 large egg + 1 egg yolk
- 2 tsp. vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 325 degrees. Make sure your rack is in the middle.
- In a medium bowl, sift together the flour, salt, and baking soda. Set aside.
- In an electric mixer, add the sugars and blend together. Add melted butter and mix thoroughly.
- To the sugar mixture, add the egg, yolk, and vanilla. Mix until combined.
- Add in the dry ingredients, making sure your mixer is on a low speed, and mix until just combined. (Don’t overmix on this step!)
- Fold in the chocolate chips to the cookie dough by hand.
- Roll a scant 1/2 cup of dough into a ball with both hands and then pull apart into two equal halves, rotate 90 degrees, and place on a prepared baking sheet with the jagged surfaces facing up. (The amount will seem like a lot, but trust me, you want them this big…just make sure to leave a lot of room!)
- Bake for 11-13 minutes, or until they are golden around the edges but still puffy in the middle, rotating halfway through.
- Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.