Our new favorite cookies . . .

The day after Christmas, after church we hit Barnes and Noble to get Christmas Cards for this year - so that Christmas doesn't sneak upon me once again. I no longer want to be "weighed, measured and found wanting" in the Christmas card department. Greg saved the day - again.

We also found a great new cookbook while we were there: "The America's Test Kitchen Healthy Family Cookbook" ! Guess what? The folks at America's Test Kitchen have done a tasty makeover on Chocolate Chip Cookies . . .

They are a bit labor intensive for a non baker like me - but are surely worth the effort.
Though I must say that 18 cookies don't go very far around here!
Oh and I received a very special clear glass cookie jar from Calvin for Christmas - not that he was hinting or anything.




Chocolate Chip Cookies
MAKES about 18 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. In order for the cookies to spread and brown properly, it is important to bake them one sheet at at time."

1 cup (5 ounces) plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons unsalted butter
1/2 cup packed (3 1/2 ounces) dark brown sugar
1/4 cup (1 3/4 ounces) granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup semisweet chocolate chips

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk the flour, salt, and baking soda together in a bowl.

2. Melt 3 tablespoons of butter in an 8-inch skillet over medium-high heat until the butter is dark golden brown and has a nutty aroma, 3 to 5 minutes. Transfer the browned butter to a large bowl and stir in the remaining 2 tablespoons butter until completely melted.

3. Whisk the brown sugar, granulated sugar, and vanilla into the melted butter until incorporated. Whisk in the egg until the mixture is smooth with no lumps, about 30 seconds. Let the mixture stand for 3 minutes, then whisk vigorously 30 seconds. Repeat this process of resting and whisking twice more until the mixture is thick, smooth, and shiny. Stir in the flour mixture and 6 tablespoons of the chips until combined.

4. Working with 1 heaping tablespoon of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 1/2 inches apart. Press the remaining 2 tablespoons chips into the tops of the cookies.

5. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft, puffy, and underdone, 8 to 11 minutes, rotating the baking sheet halfway through baking. I bake mine 4 minutes, turn and bake 5 more for a total of 9 minutes.

6. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cook completely.

PER COOKIE: Cal 120; Fat 5g; Sat Fat 3.5g; Chol 20mg; Carb 18g; Protein 2g; Fiber 1g; Sodium 90mg

To Make Ahead
The cookies can be stored in an airtight container for about 2 days (lowfat cookies stale quickly). Alternatively, the dough can be shaped into balls (reserved chips pressed on top) and frozen on a baking sheet or large plate; once frozen, the cookies can be transferred to a large zipper-lock bag for easy storage. To bake arrange the frozen cookies (do not thaw) on two large parchment-lined baking sheets and bake as directed, increasing baking time to 13 to 16 minutes.