Big Fat Chewy Chocolate Chip Cookies

These cookies are perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, than these are just the recipe. I'll let you in on a secret our sons Blake and Benjamin made these on Saturday. The secret to getting them all shaped the same size is to drop cookie dough 1/4 cup at a time onto prepared cookie sheets. Cookies should be about 3 inches apart.

On Sunday after church we came home and warmed them in the microwave and added ice cream and chocolate. MMMM...good! A wonderful activity to do when there is snow on the ground and everyone has cabin fever! Perfect with a cup of Chocolate Romance tea.

Best big, Fat, Chewy Chocolate Chip Cookies

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 seminsweet chocolate chips

1. Preheat the oven to 325 degrees.
2. Grease cookies sheets or line with parchment paper.
3. Sift together the flour, baking soda and salt; set aside.
4. 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. Drop cookie dought 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake for 15 -1 7 minutes in the preheated oven, or until the edges are lightly toasted. Cook on baking sheets for a few minutes before transferring to wire racks to cool completely.