Chocolate Chip Cookies

I just finished baking for the cookie exchange tomorrow. Tiffany made several dozen chocolate-covered peanut butter balls, and I made five dozen giant chocolate chip cookies. This recipe makes about one dozen 6-inch cookies. Because they are so big, I could only bake four cookies at a time in the regular oven and two cookies at a time in the toaster oven.

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. Line cookie sheet 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, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely