Soft, Thick, and Chewy Chocolate Chip Cookies

It's been a long time since I've blogged, but today I'm posting an unoriginal yet classic recipe. These cookies are phenomenal and stay gooey in the center ( provided you don't cook them for too long!)

 

Best Big, Fat, Chewy Chocolate Chip Cookies

Recipe from: Allrecipes

yield: about 2 dozen

3/4 c. butter, melted and cooled

1 c. brown sugar, packed

1/2 c. white sugar

1 egg

1 egg yolk

2 c. flour

1/2 tsp. salt

1/2 tsp. baking soda

Chocolate chips

Melt the butter and allow it to cool to room temperature. Mix together the butter and both sugars until smooth. Beat in the egg and egg yolk until creamy. Beat in the salt, baking soda, and flour until just combined and don't over mix. Stir in the chocolate chips and refrigerate the dough until firm. Roll the dough into balls and bake for 15 minutes** or until slightly browned at the edges. They should still be pretty soft and a bit undercooked when you take them out because they will firm up when they cool. This will keep them from drying out and make them soft and chewy. When you take them out, if they haven't spread out, just press the tops down with a spoon to flatten them.

** I don't know this from experience, this is just the time written on the original recipe. My oven is wonky so any time I give you probably won't work for you.