Best Chocolate Chips Ever!

Thick and Chewy Chocolate Chip Cookies

adapted from America's Test Kitchen

Ingredients:
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
Directions:
-Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line cookie sheets with parchment paper.
-Whisk dry ingredients together; set aside.
-With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
-Beat in egg, yolk and vanilla until combined.
-Add dry ingredients & beat at low speed just until combined. Stir in chips.
-Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.
-Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy (about 17 minutes in my oven).
-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
Makes about 24 give or take how much batter you eat before they get in the oven!

Source: Good Things Catered

Georgia Pecan Brownies

Not that I was thinking chocolate today or anything, but here is something that just may get you saying, darn that looks so good! I just have to make that! So hey...go and do it! Everybody will love you for it and when its done, bring me over some because I'm really hungry now to.

Georgia Pecan Brownies

Adapted-Virginia Willis; BON APETIT, Y’ALL

1 cup unsalted butter
2 cups sugar
1 1/2 cups all-purpose flour
1 1/4 cups dutch cocoa powder
1 1/2 teaspoons homemade baking powder
1 teaspoon fine sea salt
4 large eggs, room temperature
1 tablespoon homemade vanilla extract
12 ounces best-quality bittersweet chocolate, finely chopped
1 cup toasted pecan pieces
Preheat your oven to 350 degrees. Butter a 9×13 inch baking dish or pan with butter
In a saucepan, melt 1 cup of butter over medium heat; add the sugar and stir to dissolve. Keep mixture warm.
In a bowl, whisk together the flour, cocoa, baking powder and salt.
Add the butter mixture and stir to combine.
Add the eggs, vanilla extract, chocolate and the nuts.
Stir until the chocolate is almost all melted and the ingredients are combined. (This is a thick batter)
Spoon the batter into a prepared pan and spread the top to even the mixture in the pan.
Bake until set, 25 to 35 minutes.
Remove to a rack to cool.
Cut into pieces and serve.
Store into an airtight container for up to 3 days. Frankly, they won’t last 3 days!