When I made these cookies, something happened to me that has never happened before. When taking them out of the oven to check, I accidentally dropped the cookie sheet and the cookies fell in between the oven and the oven door. I was devastated! My beautiful cookies had fallen and become a squished up mess. Luckily I had another sheet ready to bake. These cookies were also for my Christmas goody bags to give to my friends and numerous blogs have dubbed this the best chocolate chip cookie recipe ever. I would have to agree, it sure beats the toll house one. I think that the secret is melting the butter and adding the extra egg yoke, which normally I don’t like wasting products, but I thought for the heck of it, I would try. In fact these cookies were so delicious that my brother ate almost all of them in one night and begged me to tell him the “secret”. All night he kept on guessing and guessing and one of his guesses included paprika because he claimed it made everything taste good. I got this recipe from all recipes and my only wish is that I could make more! Also, the recipe only makes about 24 regular size cookies so next time I will have to double it.
Stirring in all the ingredients and adding chocolate chips. Note, normally recipes call for way too much chocolate chips in my opinion but I guess I didn’t add enough so next time I will add more or sprinkle chocolate chips on the top of the cookies before baking.
Ready to bake! Tip: I only have one good cookie sheet and was worried about time and saving parchment paper so I attempt to fit as many cookies as I could on one sheet. Don’t do this! The cookies will get bigger and smush into each other.
Cooling off. This was my 2nd, non failure batch.
* 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
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. 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 dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.