Big & Chewy Chocolate Chip Cookies

I apologize in advance. Unless you resolved to become a better baker, to find the best chocolate chip cookie recipe, or to eat more dessert, eating these cookies probably won’t go along with your New Years Resolutions (I think those first 3 options sound way better anyway).

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I, however, believe that moderation is key. And these might just be the best cookies I have ever eaten. So you should definitely make them ASAP, people!

I have tried dozens of recipes for chocolate chip cookies and these are by far the best. They are, like their name suggests, the perfect amount of crunchy on the outside and soft and chewy on the inside.  They won’t flatten out on you, and as long as you don’t leave them in the oven too long, they will not become dry and hard.

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I made these two days in a row over Christmas (for different groups of people!) hence the green and red m&ms and snowflake tray. Everyone commented on how delicious they were – definitely not just your average chocolate chip cookie!

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Big & Chewy Chocolate Chip Cookies

Adapted from Allrecipes 

Makes 18 large cookies

2 cups All Purpose Flour

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 cup Butter, melted & cooled

1 cup Brown Sugar, packed

1/2 cup White Sugar

1 tbsp Vanilla Extract

1 Egg, room temperature

1 Egg Yolk, room temperature

1 1/2 cup Milk Chocolate Chips (or m&ms!)

1. Melt butter and allow to cool to room temperature.

2. In a medium bowl, sift together flour, baking soda, and salt.

3. In a large bowl, beat together brown and white sugar and the melted (and cooled) butter until light and fluffy, about 5 minutes.

4. Add in egg, egg yolk, and vanilla, then beat again. If your eggs are cold, you can run them under warm water to bring to room temp.

5. Slowly add dry ingredients to the wet ingredients and stir to combine well. Add in chocolate chips.

6. Form 1/4 cup balls of dough for larger cookies and refrigerate for at least 1 hour. Alternatively, you could put them in the freezer for 30 minutes.

7. Preheat oven to 325 degrees and line cookie sheets with parchment paper.

8. Place 6 dough balls on each sheet and bake for 12 to 16 minutes. They should be lightly golden brown, but no darker. Even if after 16 minutes, they do not look ready, THEY ARE. Take them out (clearly, I speak from experience…)

9. Remove immediately from cookie sheets to cool on wire racks. Serve warm, or let cool and store in an airtight container.

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