When I am asked to bake cookies, my mind automatically goes to Chocolate Chip Cookies. I would say that I love a chewy chocolate chip cookie the best. However, if you give me a thin, crispy chocolate chip cookie, I love those too!
These cookies are phenomenal! If you follow the recipe, you will get between eight and ten cookies. For a small-group ladies’ bible study, they were a great choice. They will be massive with the perfect amount of chocolate and chew. They are excellent with a glass of cold milk!
Marcy's Legendary Chocolate Chip Cookies
Servings 8 jumbo cookies
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 1/2 cups chopped semisweet chocolate (preferable Lindt)
Instructions
- Preheat oven to 350°F. Stack two baking sheets together and line top sheet with parchment paper. Arrange oven rack to upper third position.
- In a mixer bowl, cream butter with both sugars until well blended.
- Add vanilla, eggs, and egg yolk.
- Fold in flour, baking soda, salt, chocolate chips, and chopped chocolate and blend well to make a thick batter. If batter seems soft and greasy, add 2 to 4 tablespoons more flour. Dough should be soft but not too greasy or slack. You can also chill it 10 minutes if you think it has enough flour or let it stand 20 minutes. Either approach will help cookie dough "set up".
- Scoop or form balls of 7 to 8 ounces of dough (yes, weigh it!) and place on prepared baking sheets about 1 to 3 inches apart. If you don't have a scale, use 1 cup of dough per cookie; each will measure 3 inches in diameter once placed on baking sheet. You can only bake a few at a time.
- Bake 20 to 24 minutes or until cookies are nicely browned on top and just set-up looking.
- Remove from oven and let cool on baking sheets for 15 to 20 minutes before removing.
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