Nothing beats homemade cookies. Soft, served warm, and with a glass of milk. But making them from scratch can be an off-putting, messy, time-consuming, endeavor. Until now! My recipe takes away all of the the things you don’t like about making cookies – creaming hard butter with sugar, dirtying 2 bowls because you have to sift and separate the dry ingredients, standing around in the kitchen for an hour waiting for dozens of cookies to bake…None of that here!
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Using melted butter means you won’t get a wrist cramp while blending the butter and sugar. Dry ingredients? No sifting. Just pour them on in. And while most cookie recipes tell you to use 1 tablespoon of dough per cookie, my recipe calls for 1/4 cup of dough per cookie, so you’ll bake 2 sheets of cookies and be done.
Once you try this hassle-free chocolate cookie recipe, you will never go back to another recipe again! These big, fat chocolate chip cookies are so soft and delicious, people will think they were made in a bakery.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup packed brown sugar
3/4 cup white sugar
2 tsp vanilla extract
1 egg yolk
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1/2 cup walnuts (optional)
Preheat the oven to 325°. Lightly grease cookie sheet. I prefer to bake one sheet at a time so they cook more evenly.
In a large 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 baking soda and salt. Add flour and combine until blended.
Stir in the chocolate chips and walnuts (if any) by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheet. Cookies should be about 2 inches apart. They will not spread too much. I can fit nine on my 14″ x 16″ Farberware cookie sheet.
Bake for 15 to 17 minutes in the preheated oven, or until cookies start to brown and set. Be careful not to overcook. If they are brown on top, they cooked too long and won’t be as soft. Take them out when they start getting golden on the bottom. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool some more. Serve warm!
Yield: Approximately 18 very big cookies
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