Chocolate chip cookies

It was raining most of yesterday so in an attempt to wait it out, chocolate chip cookies! I used a different chocolate chip cookie recipe from the Alton Brown's recipe I used the last time. Actually, the method is the same (using melted butter is always a plus for me when there's no mixer around). The only difference is the type of flour used and slightly different ratios.

This cookie was suppose to be chewy but again, more cake-y but it was crispy. I think it's probably the dark muscovado sugar that I've been using instead of brown sugar. Note to self - stock up on brown sugar.

I made these cookies bigger than the last time. I technically scooped the same amount of dough - 1/4 cup but I flattened them out before baking till they pretty much looked like burger patties. I experimented by varying the amount of flattening done and the last batch turned out the prettiest and by prettiest I mean flattest (without the silly dome in the centre). It was also the biggest, diameter wise (about 4 inches).
Chocolate chip cookies from smittenkitchen
makes 14 cookies (depending on size)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract (I used 1 tsp)
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1. Preheat the oven to 165 C (I baked mine at 175 C for 17 minutes). 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 melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. 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.