COOKIES!!!

I saw this recipe on thegirlwhoateeverything.com and HAD to try it! I tried it once and it failed! I reviewed the recipe and found out why. I put in an egg white not an egg yolk. Can you tell which ones I followed the instructions for?! (I added more flour both times I made it) These are mighty tasty!!!! I'll definitely have to make them again!


My Big Fat Chewy Chocolate Chip Cookie
It was Sunday night and I was searching for a cookie recipe on allrecipes and saw that almost 3,000 people loved these so I had to make them. I have been on a cookie kick lately much to my husband's demise who is trying to lean up. He has amazing self control but he even succumbed to these. They kind of remind me of Paradise Bakery cookies except for they are BIG. The secret is the melted butter which gives them that chewy texture. These are definitely going to be regulars for me.

The Best Big, Fat, Chewy Chocolate Chip Cookie
by Allrecipes

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


Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

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.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.