When it comes to what makes a good chocolate chip cookie, opinions usually favor one of two main camps: soft and chewy, or crisp and crunchy. My ideal cookie falls into the former category- thick and chewy in the center with lightly crisped edges... *drooling*... Anyways, as far as I'm concerned, these cookies have the corner on the texture market. I wish I could say I spent hours creating this recipe, tweaking it here and there until I finally reached my cookie nirvana, but alas, all credit must go to the incredible Deb over at SmittenKitchen. I used fewer chocolate chips by almost half, but feel free to use the amount given if you want uber-chocolatey cookies. Be sure to use a good quality chocolate, and for the love of all things chewy, please don't overbake these.
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 (I only used 1 1/4 cups)
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. 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.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) 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.