Our family spent the weekend watching football. Too dreary to go out and half of the family was sick anyway. So stay home we did ...we slept, played, watched our favorite football teams win (go Ravens and 49ers) and tried to get well enough to face the busy week ahead. And all the while we enjoyed homemade chewy chocolate chip cookies. This has to be the BEST chocolate chip cookie recipe (if you like them chewy like we do) I have ever made and I've tried a lot. I wish I could remember where I got the recipe but I don't have a clue. It makes a PERFECT chewy chocolate chip cookie! The key to chewy is not to let them bake too long. They may not look done but they are. They are a family (and friend) favorite around here.
Enjoy!
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Chewy Chocolate Chip
Cookies
2 cups plus 2 tbsp all
purpose flour
½ tsp baking soda
1tsp salt
¾ cup butter (12 tbsp),
melted and cooled until just warm
1 cup brown sugar
½ cup white sugar
1 egg
1egg yolk
2 tsp vanilla
1 ¼ cups chocolate chips
Preheat oven to
325F. Line baking sheet with parchment
paper.
In a medium blow, whisk
together flour, baking soda and salt.
In a large bowl, whisk
together butter and sugars. Beat in the
egg, egg yolk and vanilla. Stir in flour
mixture, followed by chocolate chips.
Drop rounded teaspoon
size portions onto baking sheet and press lightly so the cookie is an even
thickness, not a ball shape. Cookies
will spread as they bake and this ensures a more even spread.
Bake at 325F for 12-15
minutes, just until turning light brown all over. The edges should only be VERY LIGHTLY browner,
if at all. (Sometimes it doesn't even look like they are done) Allow cookies to
cool before removing them from the baking sheet. Makes 18-24 large cookies.
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Hint: My grandmother taught me that if you bake cookies too long and they are crunchy, store them in an airtight container with a few pieces of bread. It will soften the cookies. It even works on store bought ginger snaps...we tried it!
