Awhile back I’d caught a whiff of raving over the blogosphere regarding this recipe for chocolate chip cookies. I’m not really big on eating cookies, but I love to bake them. Something about the process of baking is so much more satisfying than actually horking down the fruits of my labor. As you can see, this usually ends well for friends of mine.
To further prove my point, for some reason I only had carob chips on hand instead of chocolate, but still went ahead and made the cookies. I haven’t been a college vegan for years, what was I thinking?! Don’t worry, they were still amazing and I got my baking fix in for the month.
I also added coconut, chopped walnuts and salted the tops with coarse sea salt because I am incapable of not making those additions to baked treats.
But, my obsessions aside, this really is the perfect chocolate chip cookie. As a fellow blogger noted, the baking temperature is genius as it allows the insides to cook without the outsides browning and getting too crispy. If there’s anything I hate, it’s a crispy cookie.
Big Fat Chewy Chocolate Chip Cookies
2 Cups All-Purpose flour (I was out, and used spelt instead)
½ tsp Baking soda
½ tsp Salt
¾ Cup Butter, melted
1 Cup Brown sugar, packed
½ Cup Superfine white sugar
1 Tbsp Vanilla extract
1 Egg yolk
2 Cups Chocolate chips
Optional: ¼ cup shredded coconut, chopped walnuts, or other additions of your choosing.
- Preheat the oven to 325 degrees F and line a cookie sheet with parchment paper.
- In a small bowl, mix together the flour, baking soda and salt.
- In a medium bowl, cream together the melted butter and sugars. Beat in the vanilla, egg, and egg yolk. Slowly mix in the sifted ingredients until just blended. Lightly fold in the chocolate chips and any other additions.
- Refrigerate batter for 10-20 minutes.
- Drop cookie dough one heaping spoonful at a time onto the cookie sheets. Cookies should be about 3 inches apart – remember, they’re going to get big!
- Bake for 15-18 minutes, or until the edges are lightly toasted. Let sit on baking sheet for 1-2 minutes before transferring to a wire rack.
- Dip in milk – or if you’re like me, give away to friends 🙂 – and enjoy!
I actually made a half-batch of these and left out the extra egg yolk, as the thought of having a full batch of cookies in my house was a bit overwhelming.
Someday, I just might try and convert this to an oatmeal raisin cookie recipe. Now there’s a cookie I could eat a whole batch of!