Chocolate Chip Cookies

We baked cookies for Santa tonight!  We used my favorite chocolate chip recipe (adapted from Cook's Illustrated).  They turned out absolutely delish.  Ever since I found this recipe, I haven't used another.  It's my go-to chocolate chip cookie recipe.  I did change it up a little this time around though.  I used olive oil instead of butter.  I always like to use oil when possible in recipes, and it turned out to be a really nice substitution here.  

Chocolate Chip Cookies

2 c. AP flour

1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. olive oil
1 c. packed brown sugar
1/2 c. white sugar
1 tbsp. vanilla extract
1 egg
1 egg yolk
1 1/2 c. semisweet mini chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the oil, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) 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.