Saturday, May 26, 2012

Awesome Chocolate Chip Cookies

Hi everyone! Oh my goodness, I'm going to get straight to the point: these cookies are AWESOME!!! There is just no other description... I had pinned this recipe from The Girl Who Ate Everything and have been dying to make it! And the wait was totally worth it; these cookies were soooooo chewy, with the right amount of chocolate (which is a whole bunch!). I've tried many different chocolate chip cookie recipes, but this one takes the crown! I just can't rave enough about them, you'll just have to make these and try for yourself. Enjoy! :)
Oh, and I am tempted to tweak the recipe a little bit next time and add some coconut flakes to it.
Update note: I DID make the cookies with coconut (by switching the 2 cups of chocolate chips to 1.5 cups of chocolate chips plus 1 cup coconut flakes), but I didn't really think it made it much better (it was already awesome to begin with...). So would I make these again with coconut? Probably not since I really liked these cookies just as they were. :) If you play around with the chocolate chip/coconut flake ratio and come up with a great combo, let me know by posting below!

Chocolate Chip Cookies 
Makes ~2-3 dozen cookies

2 cups AP flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips


Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
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. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. 
Using a small ice cream scoop, measure out the cookie dough onto the lined cookie sheets (one cookie = one scoop). 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 and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Recipe adapted from The Girl Who Ate Everything

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