The Best Big, Fat, Chewy Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Brown sugar
  • 2 cups Flour
  • 1/2 tsp Salt
  • 2 cups Semi-sweet chocolate chips
  • 1 tbsp Vanilla
  • 1/2 cup White sugar

• Dairy

  • 3/4 cup Butter

Found on bakedinaz.com

Description

Ingredients

• 2 cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, melted (but not boiled) & cooled
• 1 cup brown sugar
• ½ cup white sugar
• 1 Tablespoon vanilla
• 1 egg
• 1 egg yolk
• 2 cups semi-sweet chocolate chips (or whatever combo of chocolate chips you prefer)

Directions

• Preheat your oven to 325 degrees. Grease your cookie sheets or line with parchment paper or silpat mat.
• Sift the flour, soda & salt in small bowl then set aside.
• In a medium bowl or stand mixer with the paddle attachment, cream the melted butter, brown sugar & white sugar until well blended. Add in the vanilla, egg and egg yolk until light and creamy.
• Add the flour mixture. Mix until just blended.
• Stir in the chocolate chips by hand. You can do less chocolate chips if you dont like a ton in your cookies.
• For big cookies, use a 1½ cookie scoop. Place 2 scoops of dough on top of each other. (about a ¼ cup of dough). I like to place the round part of each scoop so they are touching each other. The flat side of the dough is on the top and bottom. Press down on them slightly (not too much). Or make a tall ¼ cup ball of cookie dough 3 apart from each other if you dont have a cookie scoop.
• Bake for 15-17 minutes. You want a lightly toasted edge but dont over bake them. You may need to adjust the cooking time depending on the exact size of cookie. Check them at 12 min. just to make sure they arent cooking too fast.
• Cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.
• Store in an airtight container. These cookies freeze well.