Big Fat Chewy Chocolate Chip Cookies

Once again I have been a very bad blogger, shocker there, so I thought all might be forgiven if I share the most awesome chocolate chip cookie recipe with you. I cannot take credit for this recipe, it is not my own. I found it online many years ago.  You can view the original recipe here on allrecipes.com, and I am going to post it below as well.

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

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• 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. (Note: On a large cookie sheet I generally only fit 6 mounds of dough, and get a total of 12 cookies, the recipe says you get 18, but I don’t. Also, I have tried making them smaller than recommended and they did not turn out the same, so I would not recommend it.)

• 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.

When you make these cookies you should follow the directions exactly, if you don’t they simply won’t turn out the same. After they’ve cooled you can store them in a Ziploc baggie or plastic container and they will stay soft and chewy. They don’t get hard and crumbly like some cookies.
Have fun baking!