Best Big, Fat, Chewy Chocolate Chip Cookie
These cookies are awesome! I am not sure why, but I ended up needing to add about another 1/2 cup flour to get the dough to the right consistency (mine was really wet at first). I probably added too much of something earlier, but it didn't matter because they still came out PERFECTLY! These were REALLY good cookies - big, thick, chewy, with a little bit of crispy around the edges. Just the right ratio of dough and chocolate chips - yumm! (Instead of using 1 egg and 1 yolk, I used 2 eggs.) I will definitely use this recipe again.
I didn't measure out the dough - just used a large spoon and dropped them into rounded heaps on the baking sheets. I used a silpat for each batch of cookies to help get that perfectly browned bottom on each of the cookies.
Best Big, Fat, Chewy Chocolate Chip Cookie by ELIZABETHBH on AllRecipes.com
Makes about 18 large cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
- Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
- 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. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes 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.
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