Tuesday, September 22, 2009

Best Big, Fat, Chewy Chocolate Chip Cookies

Recipe submitted to allrecipes.com by "ElizabethBH"
(posted here with some alteration by me).
Photo submitted by "Linda."

These are the best chocolate chip cookies I have ever had. They look like the ones you buy at the bakery but taste better. They are good for the first three days, but shouldn't be kept longer than that (they probably won't last past day two). I highly recommend using parchment paper on your cookie sheets - cookies won't stick and you don't have to wash your cookies sheets after baking. Less dishes - yay!


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
1 cup semisweet chocolate chips (or 2 cups if you like a lot of chocolate)

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.

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. Refrigerate dough for 15 minutes. Drop cookie dough 1/4 cup at a time (or use a large cookie scoop) 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. Makes about 18 large cookies.

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