I can't believe how long it's been since I've been here.  I hope you didn't give up on me!  I'm not sure why, but I just haven't been baking much lately.  It may be because I've been trying to lose a few pounds and me in a room full of baked goods is like a moth and a flame.  I can't stay away.  It's only been in the last couple of weeks that I've felt that familiar desire to get in my kitchen and start baking.  Ah...it felt good.  I think I may have forgotten how much I love it.  

The other night I found myself alone with my 2 1/2-year-old and wanting to do something fun with her, I pulled out a chocolate chip cookie recipe I wanted to try.  I think I may have found my new love!  I know a while ago, I made the cookies from Cooks' Illustrated and I really liked them...but let's face it.  Those are too complicated.  I've never bothered to make them again.  This recipe is actually a bit similar since it uses melted butter but it is much easier to make.  Trust me -- if I was going to make them with my daughter, it had to be easy!  The result is a nice, thick cookie that is soft but still has some body to it.  The crisp outside edge make them good for dunking, but they're soft enough to skip that part if, like me, you aren't a dunker.  Just be sure not to overbake or you won't get the same consistency and texture.  They'll still be good -- only crunchy.  

You can never have too many diamonds (not that I would know about that) or chocolate chip cookie recipes and this one is definitely worth adding to you collection.

Chocolate Chip Cookies (from Stressed Spelled Backwards who got it from Lovin' From the Oven)

Ingredients:

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 semisweet chocolate chips (I also added 1 cup pecans)

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.