Recently Tagged with "cookies"

I have looked long and hard on the vast Internet's realm of cooking recipes and I have tried probably over a dozen different cookie recipes.

FINALLY, I found one worthy of keeping, and although it isn't my favorite kind of cookie, I'm sure I'll be making it for many years to come because it is the best of its kind that I've ever tried. It's Big,Chewy, soft, and chocolaty and has a taste like no other. Only if I could find an equally amazing recipe for my two favorite kinds of cookies (Oatmeal Raisin and Frosted Sugar)

So for those of you who are chocolate lovers, or are just looking for that one amazing cookie recipe, behold the recipe for the biggest and bestest chocolate chip cookie, EVER! Hope you enjoy :D


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:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. 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.
4. 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.


For me....The only change that I've ever made to this recipe is to add just a few more tablespoons of flour..(but that just might be the brand of flour I use).and to put the dough in the fridge for at least an hour or two before scooping and baking on a silpat.

The Chocolate chips are added according to your chocolate likes, if you're trying to make this a more guilt-free recipe or you're not a HUGE fan of chocolate (I'm not either) , then add only 1-1 1/2 cups of chocolate chips. If you're complete chocolate freak, then add the full 2 cups, or even more if you wish :)

Other than that, EVERY other step and ingredient is ESSENTIAL, do not try to skip the extra egg yolk and the MELTED (melted, not just softened) butter, this recipe is quick taking me usually only about 10 minutes to fix up (and that's without a mixer) and is absolutely delicious!
PS: Imitation vanilla extract, and/or butter, is OK to use.

But for more reviews from thousands of happy bakers of this recipe and tons of pictures of this unbeatable chocolate chip cookie recipe, check out this link:

http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx
or this one

http://www.buckymcoinkumsbbq.com/wordpress/2007/10/18/jaays-best-ever-chocolate-chip-cookies/

PPS: If anyone has an chocolate chip recipe that you think dares to compete, or a really good Oatmeal Raisin or Sugar Cookie recipe, then I'd love to try it if you can gimme the goods!