Supply and Demand

Yesterday I received this sad photo via email of a container with nothing but a few crumbs left. Last Sunday I baked chocolate chip cookies and sent them off. They turned out to be extremely popular, so today I baked some more. I used the recipe for Thick & Chewy Chocolate Chip Cookies from the America's Test Kitchen Family Baking Book. One of the really nice things about this recipe is that it uses melted butter, so if you forget to take the butter out of the fridge or you are just possessed by a sudden urge to bake cookies, all you've got to do is melt a stick and a half of butter. Also nice is that it makes only 2 dozen, so there aren't too many cookies.

Thick & Chewy Chocolate Chip Cookies:2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted & cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 1/2 cups semisweet chocolate chips

Preheat oven to 325 degrees. Line baking sheet with parchment. Whisk together flour, baking soda and salt in medium bowl.
In large bowl beat together melted butter and both sugars until smooth. Beat in egg, egg yolk and vanilla until combined.
Slowly add in flour, mix until combined. Stir in chocolate chips until well incorporated.
Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the baking sheet about 2 inches apart. Bake the cookies until the edges are set and beginning to brown, about 15-20 minutes. Rotate baking sheet halfway through baking .Let the cookies cool on baking sheet for 10 minutes, then serve warm or cool completely on a wire rack.

I had more photos, but I am experiencing some frustration getting them to post in the proper place, any advice?

Tomorrow; the baking education begins with Genoise