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. 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 |
Recipe by Lisa Turner
Adapted from allrecipes.com
Published on August 11, 2007
As advertised, simply perfect big, fat and chewy moist chocolate chip cookies
 Print this recipe
Ingredients:
- 2 cups unbleached white flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 1/2 tablespoons vanilla
- 1 egg
- 1 egg yolk
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup milk chocolate chips
Instructions:
Grease or line 2 baking sheets with parchment paper. Sift together the flour, baking soda and salt in a medium 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. Cover the bowl with plastic wrap and chill in the refrigerator for 2 to 3 hours or in the freezer for half an hour. Preheat an oven to 325°. Drop the cookie dough onto the prepared baking pans in heaping tablespoon sized portions. Each cookie should be three inches apart. Bake for 15 to 17 minutes or until the edges are lightly browned. Remove from the oven and let the cookies sit on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Makes about 24 cookies |
No comments:
Post a Comment