2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
-Heat oven to 325. Line cookie sheets with parchment paper or baking mats.
-Whisk dry ingredients together; set aside.
-With electric mixer, or by hand, cream butter & sugars.
-Beat in egg, yolk and vanilla until combined.
-Add dry ingredients & beat at low speed just until combined. Stir in chips.
-Drop by rounded tablespoons (or bigger) onto the cookie sheet.
-Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy (about 7-10 minutes in my oven).
-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
This is literally the BEST cookie recipe I’ve ever come across. Print it out and put it in your recipe box for later – you’ll be glad to have it. Not to mention, once you’ve got the base of this cookie down, you can play with it and jazz it up a million different ways. For example, the pic up there is actually of a huge Reese’s peanut butter cup cookie made with this base and subbing chopped Reese’s for chocolate chips. So good! Of course I just sent them off to work with Andrea this morning for an Alzheimer’s bake sale but I’m wishing I had saved one (more) for myself….mmmmm, it would go so well with my coffee this morning.
There’s just something extra fun about XL cookies