Chocolate Chip Cookies

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It’s friday and what would be a better way to end the week then whipping up everyone’s favorite comfort dessert.. triple C’s or Chocolate chip cookies.  Yes, I’m talking about the soft and chewy kind that simply melts on your fingertips when it comes straight outta the oven.  I seem to have eaten a few before it gets to see a tall glass of cold milk.  I simply love nuts in most of my cookies.   Try toasting the walnuts to gives the cookies an aromatic flavor.   Heck, toast some coconut flakes at the same time.  You can toast the nuts for a few minutes while the oven is preheating and then toss them in your batter before baking.  In my quest for the all time favorite chocolate chip cookies, I have three favorite recipes.  Depending on the size  that I want will determine which recipe I will use.  Sometimes, I want a big fat cookie that you find at the bakery.  But, when I need  a lot of cookies for cookie favors, a regular size cookie fits better in the treat bags.  I try to avoid doubling a recipe whenever possible.  I do not like math.  Fractions scares me.  Thus, I try to find recipes with easy to remember measurements such as 1 cup of this and 1 tbsp of that.  So here is the recipe for a chewy cookie version.  If you are looking for a crispy version, search elsewhere.  Happy Friday and eat more cookies!

Big, Fat, Chewy Chocolate Chip Cookies (source: All recipes.com)

Ingredients

  • 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

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. 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.
  4. 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.