THE BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIES EVER
from John Rudy
It is hard to find chocolate chip cookies that have enough chocolate, the right taste (thus the brown sugar), and are chewy-soft. Do not stint on getting the proper chocolate. I use Ghirardelli 60% Cacao. For starters, they must be large because the outer edge will always cook faster, and if the edges are most of the cookie you have a problem. Second, the cookies continue to cook as long as they are hot and sit on a hot pan. So they must be removed from the oven when not fully cooked. My suggestion is to make a small pan first, do what you think is right, and then adjust from there.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (1½ sticks), melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
- Preheat the oven to 325°. Grease cookie sheets
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and extra 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. They really should be that far apart or as they cook they will merge together.
- 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.
- It is fine to freeze them for later–and they even taste great when frozen.
John says that it was his mother who inspired his love of cooking and baking at an early age. (She cooked exclusively vegetables in boilable packages.)