Best Big, Fat, Chewy Chocolate Chip Cookie

I have never been able to make a REALLY good chocolate chip cookie. Sure my Toll house cookies came out okay, but not great. The wife of one of my old coworkers used to make cookies for our office all the time and they were amazing. I never understood why mine never came out that great. I came across this recipe on Allrecipes.com and they live up to their name. They were big, fat and chewy! I can't believe I made a great chocolate chip cookie. Finally!

I cut back on the chocolate chips a bit. I probably used about 1 1/2 cups instead of two. I put the dough in the refrigerator for an hour before I baked them. I also used an ice cream scoop instead of a measuring cup. I came out with 16 big cookies.

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.

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.

Makes about 18 Cookies