As I've previously stated, Chocolate Chip Cookies are my favorite cookie. Ever. I could probably eat 2 dozen and still want more. Whenever I made chocolate chip cookies, I always use the Toll House recipe on the chocolate chip bag. I've never, ever tried a different recipe. But since I've starting to really love baking I decided I had to try at least one other recipe. I don't think I need to try another! The "Best Big, Fat, Chewy Chocolate Chip Cookie" recipe is my new default. It's all summed up into those words, with the addition of "Gooey" My favorite part. Yum. Yum!
In this case, bigger really is better. The texture really makes it, with just the perfect amount of crispness, but so chewy and gooey, and so big and fat. The cookies looked big even in my Dad's hands!
Best Big, Fat, Chewy Chocolate Chip Cookies
(Taken from Allrecipes.com, RECIPE HERE)
INGREDIENTS 1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
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
2. Sift together the flour, baking soda and salt; set aside.
3. 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.
4. 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.
(Following directions from other reviewers on AllRecipes, I chilled my dough in the refrigerator before baking. They came out perfect! And Don't be afraid to make them big!)