I Made These Today And I Have To Say... I Am In Confection Heaven.
The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One).
Makes about 18 large cookies.
These over-sized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled.
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
1. Spray your baking sheet with cooking spray.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips.
4. Roll 1/4 cup of the dough into a ball. Place the formed dough balls on the prepared baking sheet, spacing them 2 1/2 inches apart.
5. Bake at 325 degrees until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy for 18 minutes. Let cool. Remove the cooled cookies from the baking sheets with a side metal spatula.
Source: Brown Eyed Baker
