Best Big, Fat, Chewy Chocolate Chip Cookie
I made this delicious recipe from allrecipes.com today. They are huge! You really do use 1/4 cup to measure each cookie out onto the cookie sheet. Reading the reviews from others tempted me to try them. “Reminiscent of cookies from the bakery” and “Cookie Perfection” are a two of the resounding reviews tasters gave. Lemmie tell ya, I’m sold! They are d-e-l-i-c-i-o-u-s!!! Eat ’em while they’re warm : D & don’t forget the cold milk. What makes this recipe unique from other chocolate chip cookie recipes is the extra egg yolk, low baking temperature, melted butter & more brown sugar than white sugar.
- 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
- 1 egg yolk
- 2 cups semisweet chocolate chips
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside. (I didn’t sift, just used a whisk to combine)
- 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. (Don’t let them brown & get overdone..they are suppose to be very chewy & goey)