Saturday, May 8, 2010

Awesome Chocolate Chip Cookies!

One of my favorite cookies to eat (because I pretty much like ALL cookies) is the Chocolate Chip Cookie. They are tasty and almost everyone loves them. But when you're at home making them from scratch, it can be somewhat bothersome or they just don't turn out as great as you expected.

Growing up my mother had one recipe for chocolate chip cookies, and she made them every other week pretty much. They were great fresh from the oven and burning hot with a glass of clod milk, but they got hard and crunchy once they cooled down. :(
I prefer my cookies moist at all times with that homemade taste. Recently (within the past 4 years) we have started to use a new recipe because it requires less ingredients, has a better taste, and they stay soft! The recipe is originally to make them HUGE, which you can do, or follow other instructions to have smaller cookies.

Ginormous Good Cookies
2 Cups Flour
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 Cup Unsalted Butter - melted!
1 Cup Brown Sugar
1/2 Cup White Sugar
1 TBSP Vanilla
1 Egg
1 Egg Yolk
2 Cup Chocolate Chips

1. Preheat oven to 325
2. Sift flour, baking soda, salt together - set aside
3. In bowl cream together butter, brown sugar, white sugar until well blended. Beat in vanilla, egg, and egg yolk until light and creamy.
4. Mix in sifted ingredients until just blended. Stir in Chocolate chips by hand with spoon.
5. 1.4 cup size balls on sheet - 3in. apart. Bake 15-17 minutes.

*For smaller cookies bake for 10-12 minutes. Alter temperature and time according to location/climate.
**Recipe specifications work well in Florida

Florida is heating up now, temperatures getting up into the 90's! And only a few months away from taking a Baking and Pastry program at a local school, Continue to follow if you are interested in more awesome entries because it is only going to get better :)


  1. My mouth just FILLED with saliva...! YUM!

  2. Now that just...I may have to make those very, very soon!

  3. My mouth is watering! Those look and sound so yummy. :) I think they would definitely stay soft, with the extra egg yolk, and the ratio of brown to white sugar. Mmmm! Now I want to go bake cookies!

  4. Yummy! I would just recommend using the large ghiradelli (sp?) chocolate chips- milk chocolate! Those complete any cookie!