Chef Michael Smith's food is "easy-gourmet with a home cooking feel," and this adaptation of his cookies are no exception.
Ingredients:
1 cup of all-purpose flour
1 teaspoon of baking powder
1/2 cup of cold salted butter (*Momsense note: I’ve done it with butter at room temperature and while it may change consistency a bit, it can be done and still taste yummy!)
1/3 cup of brown sugar
1/3 cup of white sugar
1 egg
1 tsp vanilla
1 cup of chocolate chips
Preheat your oven to 375 degrees F. Whisk the flourand baking powder together. Set aside.
Cream the cold butter and sugars together by beating them until they’re smooth in a stand mixer. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl or combine them in a food processor. Add the egg and vanilla and continue beating until well combined.
Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips with a spoon.
Using a spoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Bake for 10 to 12 minutes. Cool for two minutes on the cookie sheet then remove and cool further.
Adapted from Michael Smith
Thanks to YMC Foodie of the Week, Rebecca Stanisic, for sharing this sweet treat.
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