Anyone who's hung out for long in the food blogosphere has seen the amazing creativity inspired by various blogging events. I've never had the courage to participate in any of these great events - a further symptom of my blogging ambivalence I would imagine! But when I was making these cookies last night I thought they would be a perfect entry for this one. And I am particularly happy that this Tasty Tools event is my first because it is hosted by the amazing Joelen of Joelen's Culinary Adventures. Not only is she one of the kindest, most generous people, but her blog was the very first food blog I ever looked at and I've been an addict ever since.
This entry is not an exciting new recipe by any stretch. The Best Big Fat Chewy Chocolate Chip Cookies are one of the most popular and well rated recipes on the Allrecipes.com website. And they live up to their name! I was a little scared because when I tasted the dough (and don't tell me you've ever made cookies and managed to resist tasting the dough!) I wasn't in love. But the texture in the cooked version makes all the difference. They have crispy buttery edges and a soft center that even holds up through the next day.
The scooping inspiration came when I had used my #20 scoop to put four of these lovelies in the oven for an after dinner snack and was confronted with either saving the dough or making my husbands co-workers VERY happy today. I guess I was feeling selfish because I decided to freeze but was thinking about how I'd bake them later... A log could work but I was worried it wouldn't slice given how HUGE these cookies are. So - I scooped! I took the remaining dough and placed it on a baking sheet lined with waxed paper and froze. I'd done this once before with my small scoop to salvage leftover tomato paste - I had perfect 2 Tbs portions that I could add to sauces and soups as needed. Once they are solid I'll throw them in a freezer bag an we'll have BBFCCCC anytime we want. Hooray for tasty tools!
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 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. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
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.
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