today, I made chocolate chip cookies…again. I know, I know, I JUST posted a recipe for chocolate chip cookies, but I really wanted to try this new recipe. This version of cookies is much more soft and fluffy. I had this cankering for cookies and chocolate..this really helped stop it. I wanted to share this other version of cookies, and I hope you guys enjoy it! 🙂
Chocolate Chip Cookies
Adapted from allrecipes.com as Big, Fat, Chewy Chocolate Chip Cookies; I found this from smitten kitchen, though.
Makes 19-20 cookies. (small)
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
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. 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.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones, in the 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.
Have fun baking!
Did I ever show you our photo background?
That’s right, the barbecue cover. Because we’re so very professional.