These do, at least! I’ve been making these cookies (from Allrecipes) for years and they are, by far, my husband’s favorite. They are huge, chewy, and chocolaty – everything a chocolate chip cookie should be. They are also super easy to make. You don’t even have to soften any butter (which I irrationally hate to do).
- 2 cups of all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 3/4 cup unsalted butter, melted (if you use salted butter, omit the salt above)
- 1/2 cup white sugar
- 1 cup packed brown sugar (I use light)
- 1 tablespoon vanilla extract (I’ve used less when I was about to run out and it still tasted great)
- 1 egg
- 1 egg yolk
- 1 1/2 cups semisweet chocolate chips
1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper.
2. Sift together the flour, salt, and baking soda. Set aside.
Despite the hand workout, I like sifting. It reminds me of snow. And, given the non-winter we’re having this year, it might be the only “snow” I see anytime soon!
3. Cream together the melted butter and the sugars (both white and brown). The melted butter makes this step quick and easy! Beat in the vanilla, egg, and egg yolk until it looks something like this:
It will also smell fantastic!
4. Gradually stir in the flour mixture until just combined. Dump all of the chocolate chips on top.
Try to resist eating the batter. Consider the nasty consequences of Salmonella. Eat batter anyway.
5. Use a 1/4 measuring cup to scoop the dough onto the prepared cookie sheets. Make sure there is plenty of room between cookies – they spread!
6. Bake cookies about 15-17 minutes. Do not overbake! You want them to be chewy and delicious, not crispy and disappointing.
Oh yeah – that’s the stuff!