The Best Big, Fat, Chewy Chocolate Chip Cookie
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 egg yolk
1 TBSP vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
1 cup whole wheat flour
2 cups semisweet chocolate chips
Grease cookie sheets or line with parchment paper. 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 dry ingredients until just blended. Stir in the chocolate chips, then chill in the fridge for 1-2 hours. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 12 to 15 minutes in a 325 F 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. For a softer cookie be careful not to overcook- remove cookies from oven when the edges are barely toasted. For a crunchier cookie, bake for 15-17 minutes or until edges are golden brown. Makes 14-17 cookies.
I’m not sure how melted butter has such a dramatic effect on these cookies, but the taste is amazing! They are a favorite cookie here with an addictive taste. We all prefer a softer cookie, so I undercook mine, then store a small piece of bread in a Tupperware container with the cookies so they stay soft through the next day.
Even if you have a favorite chocolate chip cookie recipe, it is worth it to give this one a shot. This recipe can be found on a dozen recipe blogs and was originally featured on www.allrecipes.com with over 2,700 positive reviews.
Labels: Desserts: Cookies