My Big Fat Chewy Chocolate Chip Cookies
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup melted butter
1 cup brown sugar, packed
½ cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1- 1 ½ cup semi-sweet chocolate chip cookies (Nestle or Ghirardelli)
Preheat the oven to 325 degrees F and line a baking pan with parchment paper.
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 together the flour, baking soda and salt in a separate bowl.
Mix in the flour ingredients with the butter and sugar mix until just blended. Stir in the chocolate chips and use a wooden spoon to mix in.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Don’t packed in the cookie dough, just gently form into a ball after measuing. (This is the key to making it fluffy and chewy). Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes 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.