Monday, May 3, 2010

Big, Fat, Chewy Chocolate Chip Cookies

I've been wanting to try this recipe for a while now since I've seen it pop up so many times on other blogs and is highly rated on allrecipes.com. The dough was very easy to work with, not sticky at all, and reminded me a lot of the dough for these Lunch Lady Bars (my favorite cookie bars). As I was scooping out the giant globs of dough (1/4 cup per cookie!), I was hoping they would taste like the lunch lady bars, too.

I baked 6 cookies on a sheet for 15 minutes. They flattened out as they baked, coming out of the oven about the size of my head! They had a little crisp on the edges and stayed soft in the center. I think I still prefer Toll House to these, but it's a chocolate chip cookie - what's not to like? Definitely worth trying.

Source: Allrecipes.com

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

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 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.

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.
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