Today was a snow day for Joe and I, and what better to do on a day like this than bake cookies? These Best, Big, Fat, Chewy Chocolate Chip Cookies definitely get a lot of face time on cooking blogs. Some people adore them and some find them overrated. I fall into the former category - I LOVE these cookies. They are by far my favorite chocolate chip cookie recipe. They come out just the way I like them - big and sturdy, soft in the middle and crisp on the edges. And loaded with chocolate! Two tips for making these cookies turn out fantastic - chill the dough for at least 2 hours in the fridge before baking and let the cookies cool completely on the cookie sheets. I think it's a combination of these two things that makes the cookies nice and chewy. Oh okay, and a third tip - make them big! They definitely lose something if you try to portion them smaller. I used my 1/4 cup ice cream scoop and recommend something similar! Definitely give these a try - even if they don't turn out to be your new favorites, you'll still have some kick-ass cookies!
Best, Big, Fat, Chewy Chocolate Chip Cookies
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 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. Cover dough and chill for 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 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool completely on baking sheet.