Big, fat, chewy chocolate chip cookies
Because I love my soft chocolate chip cookies recipe so much, I usually barely glance at the hundreds of other chocolate chip cookie recipes out there. However, there has been one recipe that has caught my eye. A recipe for "Best Big, Fat, Chewy Chocolate Chip Cookies." I found this recipe on allrecipes.com, submitted by Elizbethbh, and was interested because it has gotten over 3,000 reviews. Usually a good sign that the recipe is a good one. Then a few months ago, I read an article talking about the best chocolate chip cookie recipes, and this recipe was the top recipe. I made a decision then that I would have to try it out sometime.
So I decided to try it out this weekend. Result? I was disappointed. The cookies were big, but not that pretty, in my opinion. I like how the outside is crunchy, but that's about it. Also they didn't really taste chewy at all; they were more cakey. And they were way too sweet. I much prefer my soft chocolate chip cookies recipe over this one. However Boyfriend and my other friend both really enjoyed them and they were quickly gone. So maybe it is just me.
I followed the recipe exactly as written:
- 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
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.
I went back afterward and read comments on this recipe. I still don't know why mine came out cakey rather than chewy. Oh well. I think I'll stick to the soft chocolate chip cookie recipe.