A friend of mine recently requested I make a treat for him to take to a social function. I decided to make
these chocolate chip cookies after reading a review of various chocolate chip cooking recipes at
Confections of a Food Bride. I've since noticed that this recipe has been featured on a number of food blogs, and many bakers are claiming this is the best ever chocolate chip cookie recipe. They are rather like the large chewy cookies you are likely to find at bakeries and farmer markets. This recipe is a keeper! Miraculously, the cookies made it to the function and apparently they were a success because there were none left by the end of the evening. I altered the recipe slightly after reading some reviews and I reduced the size of the cookie to make the batch go further. If you want a larger cookie, use about 1/4 cup of dough for each cookie.
Big, Fat, Chewy Chocolate Chip Cookies
2 cups of unbleached white flour
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
3/4 cup unsalted butter, melted
1 cup of packed brown sugar
1/2 cup of white sugar
1 1/2 tablespoons of vanilla extract
1 egg
1 egg yolk
1 1/2 cups of semisweet chocolate chips
1/2 cup milk chocolate chips
Grease or line baking sheets with parchment paper.
Sift together the flour, baking soda and salt in a medium sized bowl. Set aside.
In a large 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 dry ingredients until just blended. Fold in the chocolate chips. At this point, it is recommended you chill the dough in the refrigerator for a few hours or alternately, you can put the dough in the freezer for about a half hour.
Drop the cookie dough unto the prepared baking pans in heaping tablespoons sized portions. Each cookie should be three inches apart.
Bake in a preheated oven for 15-17 minutes, or until the edges are lightly browned. Remove from oven and let the cookies sit on the baking sheets for about five minutes before transferring them to wire racks to cool completely.
Yields approximately 2 dozen cookies, depending on how large you make them.
A friend of mine recently requested I make a treat for him to take to a social function. I decided to make these chocolate chip cookies after reading a review of various chocolate chip cooking recipes at Confections of a Food Bride. I've since noticed that this recipe has been featured on a number of food blogs, and many bakers are claiming this is the best ever chocolate chip cookie recipe. They are rather like the large chewy cookies you are likely to find at bakeries and farmer markets. This recipe is a keeper! Miraculously, the cookies made it to the function and apparently they were a success because there were none left by the end of the evening. I altered the recipe slightly after reading some reviews and I reduced the size of the cookie to make the batch go further. If you want a larger cookie, use about 1/4 cup of dough for each cookie. 
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