Happy “Day Before Thanksgiving,” my friends!!
I hope everyone is able to spend time with family and friends this holiday season.
And of course, I hope you’re able to eat some tasty treats, as well!
Speaking of tasty treats, I have a very special treat to share with everyone today.
I have made these cookies probably close to 20 times now, and they continue to receive rave reviews from friends (and strangers!) every. single. time.
If you like chewy and gooey chocolate chip cookies, then you need to make this recipe … stat!
Big, Fat, Chewy Chocolate Chip Cookies
Makes around 18 cookies, unless you use a smaller scoop!
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg and 1 egg yolk (at room temperature)
- 12 oz. bag of semisweet chocolate chips
- Sift together the flour, baking soda, and salt (if you don’t have a sifter, just use a fork to combine ingredients). Set aside.
- With an electric mixer, cream together the melted butter, brown sugar, and white sugar until well blended. Then add the vanilla, egg, and egg yolk and mix well. Add in the sifted ingredients and mix until just blended (don’t over mix). Add chocolate chips and stir them in by hand, using a wooden spoon.
- Refrigerate dough for at least one hour. This is important (I tried not doing this before… didn’t go well!).
- Preheat the oven to 325 degrees F. Spray cookie sheets with a little cooking spray.
- Use a 1/4 c. measuring cup to scoop up the cookie dough and drop it onto your cookie sheets. Cookies should be about 3 inches apart.
- Bake for about 15 minutes, or until the edges are just barely turning brown. Be sure to take the cookies out before they look completely done! The inside will still be pale, but the edges will be lightly browned.
- Let cool on the baking sheet for a while, to finish baking. Then transfer to wire racks to cool completely.
A few notes:
-You can make the cookies smaller if you want, because that’s what I did last time and it worked. I used a melon ball scoop that made about tablespoon-sized balls of dough. Just make sure you bake them for less time, and really keep an eye on them so they aren’t overcooked.
- Refrigerating the dough is a very necessary step.
- The cookies will not look done when you take them out of the oven. Be patient and let them finish cooking on the baking sheet, outside of the oven. The result will be a perfectly soft and gooey cookie.
Here’s wishing you a very Happy Thanksgiving!
Question for ya …
Do you prefer chewy or crispy chocolate chip cookies?
Favorite kind of cookie?
How will you be celebrating Thanksgiving?
What you most thankful for this year?
Brandon and I have been blessed beyond words this year. I am incredibly thankful for my family, my friends, my church, and of course, for our future son or daughter! The Lord has blessed us richly!