Big Soft Chocolate Chip Cookies
1 1/2 Sticks Unsalted Butter
2 c + 2 Tbl. Unsifted, Bleached,
-All Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1 c Light or Dark Brown Sugar
1/2 c Granulated Sugar
1 lg Egg + 1 Yolk
2 ts Pure Vanilla Extract
1 1/2 c Chocolate Chips
Recipe taken from
http://www.webrecipes.info
Place a rack in the middle of the oven. Preheat oven to 325 F.
Temperature is critical so use an oven thermometer to verify the
correct oven temperature and adjust as necessary. Melt the butter in
a small saucepan and set aside to cool until it's lukewarm. In a
large bowl, whisk the flour, baking soda, and salt. Do not sift. Place
both sugars in a medium mixing bowl. Pour melted butter into sugar and
mix until completely blended. Add egg, yolk, and vanilla extract. Mix
until blended. Add flour mixture and mix until blended.
Add chocolate chips. Mix just until chips are evenly distributed.
Line 11 x 17 cookie sheets with parchment paper. Don't use waxed
paper. It's too flammable.
Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a ball
in the palms of your hands. Grab the ball with the fingertips of both
hands and pull the dough into two pieces resembling half moons. Rotate
the halves so the two jagged/flat sides point toward the
ceiling and push the two halves together. You'll now have a cookie
with a jagged top surface (they look like little tree stumps). (I
didn't do this for all of them and they were fine) Place the cookies
(about 6 per sheet) onto the cookie sheets. Put cookies in oven and
bake for 15 minutes.
Start checking for doneness after about 13 minutes and every two
minutes thereafter. They are done when they are turning light golden
brown and the edges are starting to get dry and firm while the centers
are still soft. Cool cookies completely on their cookie sheets.
The twin secrets to these "mall style" cookies are the melted butter
and the extra egg yolk.
Serving Suggestions...
Complete recipe is available at
http://www.webrecipes.info