I was making these the other night for my daughter to take to her 8th grade dance and remembered that my friend Kylee had asked for the recipe so thought I’d post it and send it out into the world (or at least to the 76 facebooks “likers” I have).
Because I love chocolate chip cookies with a fiendish and unwavering devotion, I have tried many, many recipes and this is my favorite. They fulfill my requirement that they be somewhat soft in the middle but have a buttery-crunchy edge. Obviously they’re sweet but I like a little salt in my sweets and these, I think, deliver the right amount. Plus they’re BIG! I also put fewer chocolate chips in my cookies than most people because I like a good balance of cookie and chip. I keep meaning to make them some day with no chips but I can never bring myself to do it.
These will probably disappear the first day but if you do have some the next day they are delicious heated up in the microwave for just a few seconds. The other great thing you can do is prepare them to the point of scooping the dough into balls, place all the balls on one parchment-lined sheet and freeze for 30 minutes or so. The put them all in a zipper bag and return to the freezer. Then you can take out as many as you want need to bake later.
Big Fat Chocolate Chip Cookies
Makes approximately 18 cookies
2 cups plus 2 tablespoons all-purpose flour (10.5 oz.)
½ teaspoon table salt
½ teaspoon baking soda
12 tablespoons unsalted butter (1-1/2 sticks), melted and cooled slightly
1 cup light or dark brown sugar (7 oz.)
½ cup granulated sugar (3.5 oz.)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips
Heat oven to 350 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt and baking soda together in a medium bowl; set aside. In a small bowl combine egg, yolk and vanilla; set aside.
Either by hand or with an electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla just until combined. Add dry ingredients; mix until just combined. Stir in chips.
Form scant ¼ cup balls of dough either by hand or with an ice cream scoop and place on parchment-lined baking sheets (no more than 9 cookies per sheet). Bake approximately 9 minutes, reverse rack and position of cookie sheets, and bake for 9 additional minutes or until golden brown and outer edges begin to harden. Cool on cookie sheets. Serve or store in airtight container.