Did you ever have a huge chocolate chip cookie from your favorite bakery and think why can't mine taste like that ? Well this is the one for you to try. Back in Upstate NY when I was growing up, I had friends that owned a bakery long since gone now and the cookies were so fantastic the taste is and always will be embedded in my mind, what's the saying " to die for". Of course no one would give up the secret family recipe, just the ingredients in there and so much quantity was made at one time, there was no way to break down the recipe that made 600 cookies at a time for a regular size batch... lol ...So this is my best guess through trial and error though these years and I can't tell the difference, they are so good. An all time favorite of our family , and I am sure you won't be disappointed. For the novice and advanced bakers, you can tell just by the fresh ingredients how these will taste by reading, I hope this will be a household favorite for you too.
The recipe is pretty simple, but I do believe the secret is to not cook them as long as they ever state. When they are slightly browned and set then they are cooked, they still stay soft and simply melt in your mouth with the buttery gooey goodness.
So here it goes...
1 cup of unsalted butter
1/2 cup light brown sugar
1/2 cup dark brown sugar
1 cup sugar
1 tablespoon pure vanilla extract
2 1/2 cup cups flour
1 teaspoon baking soda
1/2 teaspoon salt
(Variations 1: 2 1/2 cups flour, chilled dough, flatter cookie) shown
(Variation2: 2 3/4 cups flour, no chilling, higher cookie)
2 1/2 cups of chocolate chunk chips ( use chunks not chips) plus
Optional variations add : (1/2 cup) walnuts, pecans, pistachio, cashews, coconut or peanut butter cup cut in chunks
Line two baking sheets.
Line two baking sheets.
Cream the butter with brown and white sugars until well blended. Stir in vanilla and egg. Fold in flour., baking soda, salt and lastly the chocolate chunks.. Chill dough for an hour.Form into rounds, the size of golf ball and place two inches apart on baking sheet. The baking sheet should be high quality pans that evenly bake, if you haven't invested in them you won't be sorry. Commercial grades are recommended.
Bake in preheated oven 350 until just set, still light in color, over baking will make hard cookies. Cool for one minute and remove from pan on wire rack or flat surface onto wax paper.
These will seem underdone, but will set up as they cool.