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Of all the things I whip up in my kitchen, the most requested baked good from the boyfriend is chocolate chip cookies. He loves them warm right out of the oven, but will happily consume them after they have been in the cookie jar for days. Being a food blogger, I cannot easily be convinced to make the same recipe twice; in fact, I rarely consider this to be an option. When the boyfriend gets a hankering for some chocolate chip cookies I immediately pull out the cookbooks or hit up the web in search for another recipe to try. This time I opted for a highly rated one from allrecipes and I actually made these exactly according to the directions except that I chilled the dough for several hours before baking. These cookies are BIG… they are chewy and they are very good. Last week I read this post on Ingrid’s blog which inspired me to make ice cream sandwiches. I simply slathered some softened vanilla ice cream between two cooled cookies then rolled the edges in sprinkles. In case ya noticed…my anal-ass self even matched the sprinkles to my ribbon just because I wanted them to look extra purty for y’all.
Have a scrumdiddlyumptious day and thanks for stopping by!
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Big, Fat, Chewy Chocolate Chip Cookies
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. Sift together the flour, baking soda and salt; set aside.
2. 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.
3. Chill dough for at least two hours.
4. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. 6. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
That cookie says ‘fat is the new thin’!
Love it!
I have found very few recipes that are good enough to repeat (Dorie’s Kugelhopf being one). Otherwise, I’m just like you; I always look for a different recipe. These look delicious. I’ll have to make them and compare them to the low-fat cookies I just made! :D
The Best Big Fat recipe is a great one. My mom uses it for giant cookies to sell at their farmer’s market. Mmmm, to ice cream sammies!
This has been my go-to chocolate chip cookie recipe for a while. I love how soft they turn out. Yours look amazing as ice cream sandwiches!
There can never be too many recipes for chocolate chip cookies. They look great. I love the sprinkles on the ice cream sandwich.
That is sooo cute, I love the presentation with the bow and blue sprinkles.
Ooh those look delicious! We used to eat the prepackaged kind at camp, homemade looks much better (and not just because there’s no frightening nutrition label :) )
Those look phenomenal! I just made chocolate chip cookies. Wish I’d thought to make some ice cream sandwiches with them :)
Ahhhhh! The ice cream sandwish is amazing! The specks of blue… wow. (Boy! You’re pictures always look so great!)
I’m keeping this in my to-make files for sure!
I could go for that ice cream sandwich right about now! Looks fantastic!