Thursday, April 26, 2007

Best Big Fat Chewy Chocolate Chip Cookies

Wow! That's a mouthfull! (the name and the cookie)

Here is my review. These cookies are very good. Mine did not spread quite like I think they should have but I also chilled them before putting them on the pan. My final verdict is that I would make these again, but I think for the most part I will stick with my recipe (to be posted at a later date). These things take freaking forever to bake (partly due to size).

Besides the stuff in bold, this is exactly as the recipe appears on

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 (165 degrees C). Grease cookie sheets or line with parchment paper. [the first batch I used the parchment paper the second batch I didn't the cookies were fine both times]
Sift together the flour, baking soda and salt; set aside.
In a medium bowl[I used my standing mixer, the wisk for the liquids and the paddle when I added the flour], 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 [mine took a LOT longer than this] 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.

1 comment:

  1. Who doesn't love a best big fat chewy chocolate chip cookie. :) I hope you ate one for me. They look yummy.
    (BTW, I also refrigerate my dough. The trick is to smach the cookies a bit with your hand or the bottom of a glass before baking them).


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