Best Big, Fat, Chewy Chocolate Chip Cookie
I made a batch of these chocolate chip cookies today... recipe was taken from All recipes. The texture of the cookies is indeed chewy and fudgy as described....(so ok after a few hrs in an air tight container.. my cookies werent as chewy and fudgy anymore.. they became slightly crunchy!) However, I find that it's too sweet for my liking. I'm sure that my sensitive teeth will not be able to take it!
Oh talking abt sensitive teeth... remember I had toothache the other day? I did went to see my dentist and she told me that my molar tooth needs root canal treatment and crowning.. long story short.. I bailed out lol.. well its gonna be a 2hrs treatment mind ya!! yikes!! call me chicken... I dont really care! for now its all good.. touch wood!!.. I'll wait till when I hv the "mood" to go to the dentist again hahahah.. Anyway heres the recipe...
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted (180g)
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips (I used dark and white chocolate chip and added 1/2 cup of toasted hazelnut)
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
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 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.
Bake for 15 to 17 minutes (mine was done within 10mins) 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.