The last time I made these Big Fat Chewy Chocolate Chip Cookies they came out flat and crispy, which wasn't at all what I was going for. I asked around and it turns out the recipe I was using (which has made the rounds on lots of blogs and my cooking board) leaves out a crucial step. Since it calls for melted butter you need to refrigerate the dough before baking so the butter has a chance to reharden. This batch of cookies:
... looked like bakery-quality, if you ask me. We all know I don't bake that often so I was really impressed with these cookies. My batch of dough made 16 nice, big cookies.
I brought them to SP's brother's house on Sunday for a meet-and-greet with our nephew who was born in December and they were a huge hit. Now that I know the missing step these will be my go-to cookie recipe from now on.
Best Big, Fat, Chewy Chocolate Chip Cookie
From Allrecipes (with the addition of one step)
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 yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees. 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. Place the dough on a large piece of wax paper, cover and refrigerate at least 30 minutes or up to one day.
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, rotating the sheets halfway through the cooking time, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.