Bon Appetit Chocolate Chip Cookies

I'm such a good daughter, really. My mother was craving some sweets but didn't have time to make them, since she's busy with her Master's degree. So, being the awesome kid I am, I offered to make her some.

She had all the ingredients already, anyway. And the recipe. We bought the March 2012 Bon Appetit magazine when we were at the airport leaving for Jamaica, and I was dying to try out one of the recipes. These babies are thin and chewy, but crispy on the outside. I upped the chocolate chips because you can never have enough chocolate, am I right? I also snuck in some skor bits, just enough to give in that caramel taste. Feel free to leave these out if you want to go classic with your cookie.

Just be careful when you take them out of the oven. Let them cool for at least 20 minutes until you transfer them off the baking sheet and onto a rack. I made the mistake of trying to move some before they were cool enough. I'd even suggest putting them in the fridge for 30 minutes. Makes them extra crispy, actually.

They make for an awesome break from studying and lab report writing. Not like I've been doing much of either today, but that's beside the point. Have fun and have some cookies, I say!

Chocolate Chip Cookies
Adapted from March 2012 Bon Appetit, pg. 48
Makes about 20 cookies
Ingredients

• 1 cup + 2 tbsp all purpose flour
• 3/4 tsp salt
• 1/2 tsp baking powder
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 cup (packed) brown sugar
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 tsp vanilla
• 1 1/4 cup semisweet or bittersweet chocolate chips
• 1/3 cup skor bits (optional)

Directions
Preheat oven to 425F. Line two baking sheets with parchment paper and set aside.

Stir together flour, salt and baking powder in a small bowl. Using an electric mixer, beat the butter and both sugars on medium-high speed until combined, about 3 minutes. Add the egg and vanilla and beat again at medium-high for another 3 minutes, or until light and fluffy.

Add in the dry ingredients and blend at low speed. Fold in the chocolate chips (and skor bits, if using).

Spoon heaping tablespoons of dough onto the baking sheets, spacing them about 1 1/2" apart. Bake, rotating the pans halfway through, until the edges are golden brown, about 6-10 minutes. Watch carefully, because they finish fast.

Let cool on the baking sheet for 20 minutes before transferring to a wire rack. Let cool completely and enjoy.