Thursday, April 15, 2010

The Best Big, Fat, Chewy Chocolate Chip Cookies

The title is seriously right on the dot. These are amazing and I hate to say that I ate the majority of them...they were that good. I got this recipe from all

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees. 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 the vanilla, egg, adn egg yolk until light and creamy. Mix in the sifted ingredients until just bleded. Stir in the chocolate chips by hand using a wooden spoon.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and putty (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to wire rack to cool.

***I just rolled up good sized balls of dough and put them on the sheet pan. I didn't make a big deal about degrees and stuff. Came out with amazing cookies!!!!!!

1 comment:

  1. Spice Rack
    Baking cookies like this need so much time of waiting. Ingredients and other spices that are being used in cooking must be placed near cooking area and should be kept organized at all times.