I’m chocolate-chip-cookie-challenged. Or, I was.
My sister, of Virtual Goody Plate fame, can make anything taste good- even watermelon-jalapeño popsicles (go ahead, check it out). I have tried many of her creations- even some that never made it onto the blog, and I’ve never had anything that wasn’t amazing.
I’m a fair baker. I’m even good when I put my mind to it. But I’ve never been able to make consistently good chocolate chip cookies. Kari fixed me up with her tried-and-true recipe, and I can make them well most of the time but sometimes I still fail. However, thanks to my husband’s cousin-in-law from Texas, I am instilled with new hope.
Isamari posted a link on facebook to this recipe, and I was intrigued. Five thousand people bothered to review it, and it gets 4.5 stars. It was perfect timing, too, since I volunteered to bake 40 big chocolate chip cookies for the guys at church for Father’s Day. (I know, given the information above, that makes no sense. But there it is.) My husband is a huge fan of cc cookies, so I am always trying to make them right.
I followed the recipe exactly (except that I made two double batches), and got 56 perfect, huge, delicious, sturdy-yet-tender cookies. Amazing. It’s my new chocolate chip cookie recipe and maybe even my last!
Here’s the recipe, copied from allrecipes.com (in case they ever delete the page).
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Best Big, Fat, Chewy Chocolate Chip Cookie
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Submitted By: ELIZABETHBH
Photo By: Maren
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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
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1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
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| 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. |
Thirty Marens Agree 
I think what makes them great is more brown than white sugar. I use a similar recipe and I think that’s what people say, ‘hey, these are good’ about.
I’ve also heard that it’s the one whole egg and one yolk combo that makes these work. Anyway, I’m not too concerned about the why… they’re awesome.
This looks a lot like my favorite recipe from Cook’s Illustrated. So yummy and perfect. I make Kari’s all the time, in fact, just last night, because they are a tad easier and really yummy too.
I am so glad that you have found a great recipe! We love using local butter and Mexican vanilla for our cookies. Yummmmy!!!!! Chocolate chip cookies are one of my favorite treats, too! Enjoy! Thanks for the link to your and your sister’s blogs. They are delish!!!!
♥ Ismari, cousin-in-law from Texas ;D