Sep 6, 2011

Best Big, Fat, Chewy Chocolate Chip Cookie

First day of school! I'm editing an old post because I just made these today and took a new pic (I put the old one at the bottom). I make these every year on my kids' first day of school, and today was no different. You use a 1/4 measuring cup to make each cookie, so one is plenty - although my kids always want more! And because you melt the butter, the dough is pretty moist, so I usually let it sit for about 30 minutes before making it into cookies. Also, don't over cook! The middle is usually a little under done when you first take them out of the over, so be sure to do as the recipe states and let them cool for a bit on the cookie sheet before transfering. But they really are exactly as the title says... Big, Fat, Chewy, and Chocolatey! Soooo delish!

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

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

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.


James said...

I told Megan that these are the best cookies I have ever had.

Rebekah said...

I had these when I was pregnant. They are the best!

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