lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Saturday, April 25, 2009

Big, Fat, Chewy Chocolate Chip Cookies

I discovered this recipe a couple years back on AllRecipes. I love chewy chocolate chip cookies, the kind you get from the stands in the mall are my absolute favorite. I remember the cookie shop at the mall I worked at had 1/2 price cookies around closing time. So yummy.

These cookies are big. And therefore the recipe doesn't make too many cookies. This is a good thing though, cookies (especially chocolate chip cookies) are best the fresher they are. I store them with a slice of bread, which does extend their staying power.

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
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper. (I use a Silpat)

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. 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 on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Chasity @ Haute Mommy Blog said...

Yum! I'm putting a star on this recipe to try later. I've never baked cookies, but this recipe looks easy enough.

What is a Silpat? Is that the thing on your cookie sheet above? What does it do?

katie said...

They are so easy because you don't have to wait for the butter to be room temp.

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