May 26, 2010

Giant Chocolate Chip Cookies

At the suggestion of those that commented on this recipe, the tip to make a good, soft cookie doesn't depend on butter or margarine; it is the extra egg yolk and you're supposed to refrigerate the dough for approximately an hour before baking. It worked pretty well! I also liked this recipe because you melt the butter; it's always difficult/annoying to me to try to soften the butter or wait for it to soften to the right consistency.
2 cups all-purpose flour (I added about 1/2 cup more)
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted (I used margarine)
1 cup packed brown sugar
1/2 cup white sugar
1 Tbs vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I used about 1 1/2 cups)

1. Preheat oven to 325 degrees
2. Sift together flour, baking soda and salt
3. Cream together melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in sifted ingredients until just well blended. Stir in chocolate chips by hand.
4. Drop cookie dough 1/4 cup at a time onto greased cookie sheet (I used an ice cream scoop). Cookies should be about 3 inches apart.
5. Bake for 15-17 minutes, or until edges are lightly toasted (Mine took about 20-25 minutes). Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

**Other reviews I read said that these cookies were very forgiving and you could stick them back in the oven to bake more after they cooled (in case they weren't done). I had to do that with one of my batches, and they turned out fine!

From here