Here’s my first post of the series “Bake Sale Saturday”…enjoy!
Big, soft, chewy and full of chocolate chips. A pretty accurate way to describe these cookies. After taking a bite, you may think about quitting your day job and becoming the next Mrs. Fields. (Alright, keep your day job. But they’re pretty dang delicious).
What you need:
*2 cups flour
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*3/4 cup butter, melted (I microwaved mine until *just* melted, then whisked)
*1 cup packed brown sugar
*1/2 cup white sugar
*1 tablespoon vanilla
*1 egg (room temp)
*1 egg yolk
*Chocolate chips (as many as you want)
What you need to do:
Preheat oven to 325 degrees F. Do not grease a cookie sheet- use a good quality, non-stick one. Sift together flour/baking soda/salt. Set aside.
In another bowl, mix together both sugars then add the melted butter, stirring well, until creamy. Add the vanilla. Whisk together the egg and egg yolk, then add, creaming together ingredients. Slowly mix in the sifted ingredients, stirring until well blended (I feel like you can’t over-mix!).
Then add the chocolate chips, stirring by hand. I had open bags of chocolate, white chocolate and butterscotch chips leftover from Christmas baking, so I added all of them. No complaints there.
Refrigerate the dough for at least 30-45 minutes. (I know, you want the cookies NOW. But with the dough being firmer, the cookies will hold their shape better. It’s worth it. Pop the dough in the freezer if you’re impatient).
Drop the chilled dough onto ungreased cookie sheets using 1/4 cup as your measurement. Place them 3 inches apart.
Bake for about 15 minutes. You’ll have to watch closely, as the baking time can make or break the cookies. You want them to be just slightly browning at the edges, but still look a little doughy in the center. This is because you’ll leave the cookies to continue to bake on the sheet for the next few minutes. This guarantees superb chewiness!