Like a true April day, it is raining, gray, and ugly outside. In the distance I hear the sweet humming of construction trucks rolling up and down our street as they prepare to gut the concrete and sprinkle it along the road. Not exactly the most comforting sound to wake up to at 7am. Nonetheless, these construction fellows have inspired me to bake a little something something this fine morning, mostly because I need something to munch on to distract myself from the constant noise.
I came across this recipe awhile ago when I so boldly googled “the best chocolate chip cookies ever.” You have to aim high when you are in the kitchen after all. There are many recipes out there that claim this title, but none come close to these bad boys. They are insanely easy to make and always helpful in a pinch. You can make the cookies at any size you want, however they really come out great big, you know like the gigantic sized cookies they sell at delis.
Chew Chocolate Chip Cookies
Adapted from Elizabeth at All Recipes.
Ingredients
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp sea salt
3/4 cup unsalted butter (melted)
1 cup brown sugar
1/2 cup granulated sugar
1 tbsp vanilla extract
1 whole egg
1 egg yolk
2 cups of semisweet chocolate chips
First things first, melt the butter over a low flame as to not burn it. Set aside. Combine the flour, salt, and baking soda together and set aside. Now mix the melted butter with the brown and granulated sugar. Mix well until there is no melted butter seeping out the sides. The mixture will be a light brown. While mixing, add the egg and egg yolk as well as the vanilla extract.
Slowly mix in or sift the flour mixture you set aside. When you don’t see any more white flour you can add in the chocolate chips. Scoop out a large tablespoon of dough and place the balls on a
Cook the cookies at 325 degrees (preheated) for 15-20 minutes. As always I like to under cook a little in order to get an extra soft and chewy outcome.
