Saturday, April 19, 2008

The Best Big, Fat, Chewy Chocolate Chip Cookie

This recipe from has been spreading through the Nest's "What's Cooking?" board like wildfire. It pops up regularly on my Google reader, and it's one of those where I say, "Man, I gotta make that one day."

Well, tonight was the night. And OH. MY. GOD. are they good! Pat kept coming in and trying to steal dough, and I think he would have taken one right off the cookie sheet if I had let him. I don't know what it is about them that makes them so unique, but they are freaken GOOD.


  • 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
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. 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 in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. 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.


  1. Geeesh! I might have to make those! The pics are beautiful Lauren!

  2. I usually don't comment on blogs but those cookies look AMAZING! You've just made me want cookies. :)


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