The BEST chocolate chip cookies (so far)

Last Saturday I woke up and just had to make cookie dough. I just had to. Even though we were going for breakfast to an adorable place with an amazing spinach, mushroom, gorgonzola omelette...

It all started with these cuties...

Aren't they the most adorable measuring cups ever? Yes, they are old, that's why...

Folloing the advice from The New York Times, that recommends refrigerating the dough for at least 24 hours... I stuck in the freezer until the day after...

Oh yeah, you might want the recipe! I borrowed it from Smitten Kitchen

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips (I used big bittersweet ones)

Preheat the oven to 325 F whenever you're ready to bake. Either right away or after refrigerating, which I strongly strongly recommend.

Melt the butter and cream the sugars in it. Add the egg and egg yolk, beat well and add the vanilla extract. In a bowl mix the dry ingredients and then stir them in the butter mix. Stir in the chocolate chips mixing them with a spoon/spatula.

Now cover the dough with plastic wrap and refrigerate for 24 hrs. Or not.

Bake for 15 minutes (yes they actually take that long to be done, remember is a 325 oven, not a 350).

And then bite...

And enjoy that melted chocolate, that crisp but chewy mix of flour and butter... Enjoy them with coffee or milk or plain...

See I couldn´t resist taking a bite while taking pictures...