How do food bloggers have babies and still post every week?  I notice blogs of women who have just had 2 or 3 babies and they are still blogging all the time.  I aspire to that.  I have not blogged for awhile, but I am excited to share a picture of our beautiful new little girl, Chloe.  She is such a gift from God and has been such a blessing to us.  David still doesn't quite know what to do with her yet, but he loves his little "Koey."

I have many, many recipes I want to post, but this one shouldn't wait.  I have always used the Toll-house recipe for chocolate chip cookies because although I've tried many others, I always go back to the one on the back of the bag.  I like soft cookies, so the Toll-house cookies are great just cooked enough to set up to enjoy their chocolate deliciousness.  I recently tried a new recipe, though, that is now my new chocolate chip cookie recipe.  The original recipe called for a Nutella filling, but honestly, the cookie doesn't need it.  I tried a few with the filling and then baked the rest without.  Please try this cookie; you won't be sorry!  It is wonderful and spectacular and most delicious.  Don't skip adding the salt at the end or using dark chocolate chips, and you're welcome in advance for this.



Browned Butter and Fleur de Sel Chocolate Chip Cookies  

ingredients

1 c. unsalted butter
2 1/4 c. all-purpose flour (I used unbleached)
1 1/4 t. baking soda
1/2 salt, plus some for sprinkling (I used regular salt in the cookies and then fleur de sel for sprinkling)
1 c. light brown sugar
1/2 c. sugar
1 large egg, plus 1 egg yolk
2 1/2 t. vanilla extract
1 T. greek yogurt or sour cream ( I used greek yogurt)
1 c. semi-sweet chocolate chips
3/4 c. dark chocolate chips


directions

Line baking sheets with parchment paper.

Place the butter in a medium pan or skillet over medium heat.  Melt the butter completely and continue to cook.  Whisk while cooking until the butter foams, bubbles and begins to brown.  Cook until butter is evenly browned, and be careful not to burn.  Remove from the heat and let cool.

In a medium bowl, whisk together the flour, baking soda and salt.  In another bowl (I used my stand mixer), combine the sugars and brown butter.  Mix on medium speed until well blended and smooth.  Blend in the egg and egg yolk, scraping down the bowl as needed.  Blend in the vanilla and greek yogurt.  With the mixer on low, blend in the dry ingredients just until incorporated.  Fold in all the chocolate chips.  Chill for about 30 minutes before baking.

Preheat the oven to 350.  Scoop out onto parchment paper lined pans (A small ice-cream scoop makes this easier).  Bake until golden brown, about 9-10 minutes.  Remove cookies from oven and sprinkle lightly with fleur de sel.  Let sit for a few minutes, then transfer to a wire rack to cool.




** For cookies to enjoy later, scoop out the remaining cookie dough onto a parchment lined pan using an ice-cream scoop.  Then place in the freezer for 15 minutes to let harden, and then transfer balls of cookie dough into a freezer bag.  Freeze for up to 3 months, but they won't last this long because you'll eat them all before then.

Source: slightly adapted from Annie's Eats