I love summer…but sometimes I love fall even more. There is something so lovely about the fresh air, the consistently warm weather, the crisp evening air. AND, I feel like the fall brings on the baking bug for me. The call of the oven is louder because the house isn’t melting from July/August heat! And work slows down as everyone gets settled in once classes start.

All week long I have been brainstorming things I want to make: cookies, muffins (pumpkin and zucchini) and homemade bread (to accompany several soups I want to make!). I’ve been reading the food blogs and it seems like everyone is picking up again! One of my favourite bloggers, Annie, made some delicious looking Thick and Chewy Chocolate Chip Cookies. I thought I would take a stab at them given that I was craving baking, and here they are…

2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips

(If I was to make these again, I would use less chocolate chips and add some pecans or walnuts to the batter!)


  1. Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line cookie sheet with parchment paper.
  2. Whisk dry ingredients together in a medium bowl; set aside.
  3. With electric mixer, or by hand, mix butter and sugars until thoroughly combined.
  4. Beat in egg, yolk, and vanilla until combined.
  5. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
  6. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.
  7. Bake, rotate cookie sheet by 180 degrees halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
  8. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Source: adapted from Annie’s Eats, originally from Baking Illustrated