Big Soft Chocolate Chip Cookies Recipe

Ingredients:

Directions:

  1. Place a rack in the middle of the oven. Preheat oven to 325 F.
  2. Temperature is critical so use an oven thermometer to verify the
  3. correct oven temperature and adjust as necessary. Melt the butter in
  4. a small saucepan and set aside to cool until it’s lukewarm. In a
  5. large bowl, whisk the flour, baking soda, and salt. Do not sift.
  6. Place both sugars in a medium mixing bowl. Pour melted butter into
  7. sugar and mix until completely blended. Add egg, yolk, and vanilla
  8. extract. Mix until blended. Add flour mixture and mix until blended.
  9. Add chocolate chips. Mix just until chips are evenly distributed.
  11. Line 11 x 17 cookie sheets with parchment paper. Don’t use waxed
  12. paper. It’s too flammable.
  14. Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a
  15. ball in the palms of your hands. Grab the ball with the fingertips of
  16. both hands and pull the dough into two pieces resembling half moons.
  17. Rotate the halves so the two jagged/flat sides point toward the
  18. ceiling and push the two halves together. You’ll now have a cookie
  19. with a jagged top surface (they look like little tree stumps). (I
  20. didn't do this for all of them and they were fine) Place the cookies
  21. (about 6 per sheet) onto the cookie sheets. Put cookies in oven and
  22. bake for 15 minutes.
  24. Start checking for doneness after about 13 minutes and every two
  25. minutes thereafter. They are done when they are turning light golden
  26. brown and the edges are starting to get dry and firm while the
  27. centers are still soft. Cool cookies completely on their cookie
  28. sheets.
  30. The twin secrets to these "mall style" cookies are the melted butter
  31. and the extra egg yolk.
  33. Serving Suggestions Serve warm or allow to cool completely. Store
  34. completely cooled cookies in airtight containers, separating layers of
  35. cookies with waxed paper. The dough will keep refrigerated for 2 days
  36. and frozen for about 30 days. Be sure to wrap it closely with plastic
  37. wrap and place it in an airtight container. Thaw frozen dough
  38. overnight in the refrigerator. Baked cookies will keep in the freezer
  39. for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes
  40. at room temperature for a quick cookie fix.
  42. NOTES: 1) The dark brown sugar makes darker colored cookies. The light
  43. brown or golden brown sugar makes lighter colored cookies. I prefer
  44. the dark ones because of the little extra flavor the molasses adds.
  45. 2) For a nice variation, use light brown sugar instead of dark,
  46. substitute white chocolate chips, and add 2 or 3 tsp. grated orange
  47. peel (from one large orange), to the batter. These are called White
  48. Chip, Orange Dream Cookies.

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