Chewy Chocolate Chip Cookies

Its Been a while since I have made a good Chocolate Chip Cookie. Mostly because Greg doesn't eat chocolate, which means I find myself trying other kinds of cookies. But last week I was really wanting a good ol' fashioned ChocChip. I came across this recipe and tried it out... And LOVED the result. They have that slightly crisp ring around the edge and are nice and chewy in the middle. I'm sure its just a variation of the recipe you already use, but they were tasty non-the-less. No harm in trying (unless you are on a diet. Then I lied because there is a lot of harm in trying these out. You might eat 6 or 8 in one sitting).

Greg even ate 3. That's 23 more chocolate chips then I have ever seen him eat. They must have been wicked good! :)


Chewy Chocolate Chip Cookies
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

Love those chubby fingers!

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.