Hubby is a huge fan of chocolate chip cookies. Chewy ones, not cakey.
This is the best Chocolate Chip Cookie recipe that I have used…ever.
I originally found the recipe on Allrecipes.com
but made a few changes. I use less chocolate chips…mainly because they would just melt shipping them to the sandbox if there were as many as the recipe calls for.
I’ve sent these a few times. Each big cookie is in it’s own bag and then wrapped in bubble-wrap. They arrived in perfect condition…and lasted mere minutes.
Six are in a package leaving today.
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 teaspoon vanilla extract
1 egg yolk
1 cup semisweet chocolate chips
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.