“The severe weather policy for Duke University and Duke University Health System will be in effect as of 7 a.m. Monday, March 2.”
Yea, I get an unexpected snow day!
Well can you guess what that means!? It’s going to be a baking day! :-)
First-up was a second batch of Black Bean Brownies
Followed by a batch of Cooks Illustrated Chewy Chocolate Chip Cookies, aka THE BEST!
- 2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks)
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips (semi or bittersweet)
Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Use a small scoop and form dough into 1-in balls. to smooth dough’s uneven surface. Place formed dough onto greased cookie sheet, about twelve dough balls per sheet. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not).
Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.)
Cool cookies on cookie sheets. Serve or store in airtight container. Makes 50 cookies, 70 calories a piece.