Sometimes life is overwhelming, my schedule becomes quickly packed and while I have millions of ideas floating through my head and even temporary plans, I sometimes fall short and have to stick to the basics- those things you can complete with your eyes closed with full comfort that it still will turn out the way you had hoped. Thus, we have my go-to chocolate chip cookie recipe. When I first delved into baking and cooking I was a constantly looking at recipes at allrecipes.com. While there are lots of wonderful recipes that can be found there, I would like to think I have advanced a bit and at least looked at other sources for sparks of inspiration and the basis of some ideas. However, one little gem I found on that site was the Big,Fat Chocolate Chip cookie recipe. It has been what I have used for years. I’ll add little tweaks like mixing types of chocolate chips, or in this case chunks and they are always a favorite with my loves.
Best Big Fat Chocolate Chip Cookies2 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.
- 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 12 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.