Perfect Chocolate Chip Cookies

When I say these cookies are perfect...I tell no lies! I was at my sister in laws house this weekend for game night and one of her guests brought these cookies.  When I bit into it I literally felt my heart skip a beat and a tear form in my eye.  It was THAT good.  I had to have the recipe and she told me it was from Cooks Illustrated.  I had heard of this magazine before and have wanted to subscribe but it is a bit pricey.  Even the website requires a paid membership.  Apparently it is for serious cooks.  I haven't decided if I am quite there yet but it definetly has me intrigued.  Anyways..I was able to obtain this recipe without forking over any cash and I must must share it with you.....ENJOY!!

1 3/4 cup unbleached flour

1/2 tsp baking soda

1 3/4 sticks (14 Tb) unsalted butter

1/2 cup sugar

3/4 cup dark brown sugar

1 tsp salt

2 tsp vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips

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Whisk flour and baking soda together and set aside

Heat 10 Tb butter in skillet over medium high heat until melted.  Continue cooking & swirling in pan until butter is a dark golden brown with a nutty aroma (1-3 min) Remove from heat and transfer to a heatproof bowl.  Stir in remaining 4 Tb butter until completely melted.  Add both sugars, salt, vanilla and whisk together till there are no sugar lumps.  Add egg and egg yolk and whisk for 30 seconds.  Let stand for 3 min then whisk again for 30 seconds.  Repeat this process 2 more times until thick, smooth and shiny.  Stir in flour mixture until just combined and then add chocolate chips.

Bake at 375 degrees for 9-12 min rotating the baking sheet halfway through. The cookie should still be puffy, edges have set and the center is still soft.

Spagetti With Artichoke Hearts And Tomatoes

I made this for dinner tonight and it tasted like I was eating at a restaurant....for real!  I know the lighting in the picture is not giving it any justice but you will just have to take my word for it.  It also is so easy.  In the time it took me to boil the noodles, the sauce was done.  It just can't get any more simple or yummy as this...Enjoy!!

2 Tb olive oil

2 Tb butter

3 garlic cloves, minced

1/2 medium onion, diced

1 14.5 oz can quartered artichoke hearts, drained

1 14.5 oz diced tomatoes with juice

1 cup heavy cream

1/2 cup chicken broth

1 pound thin spagetti

1 cup freshly grated parmesan cheese

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Cook spagetti till ala dente

Meanwhile,  melt olive oil and butter in a large skillet over medium heat.  Add onions and garlic and saute for 2-3 min.  Add artichoke hearts and tomatoes.  Stir and cook for 8-10 min.  Reduce heat to low and add cream and broth. Add salt and pepper to taste (do not under salt!) Cook over low heat until heated through and has thickened up.

Placed drained pasta in a large bowl.  Sprinkle with 1 cup parmesan cheese.  Pour sauce over top.  Toss lightly to combine and coat.

Delicious!