Best Big, Fat, Chewy Chocolate Chip Cookie

Everybody on The Nest raves about these cookies! So hubby and I are planning to make them tonight. The recipe is originally posted on AllRecipes.com and has over 1500 positive reviews! To make them even chewier, let them completely cool on the cookie sheet before moving to a wire rack. Or, refrigerate the dough for 2-4 hours, until completely chilled, before baking.

This is by far, the best chocolate chip cookie I've ever made. The only change I made was using Special Dark chocolate chips instead of semisweet. These are SO good, but quite sweet. 1 cookie is about all we could handle, before running to the fridge for a glass of soy milk.

Ingredients

• 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

Directions

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.

Yield 1 dozen cookies