Best Chocolate Chip Cookies....ever

If you google "Best Chocolate Chip Recipe Ever", there are a million that pop up. Everyone has a favorite recipe for Choco-chip cookies, and every one can tell you how amazing they are. I've had good luck with the recipe on the back of the Nestle Tollhouse bag, and that's my fail safe. After having a Ben's Cookie though (at Gateway in SLC), I have wanted to venture out to new territory in thicker and meatier cookies.

So I found this recipe.

And tried it.

And it sucked.

But the potential was there. So I tweaked it, and they turned out Awethome.

Here's the recipe:

ecipe:

• 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 (for pure convection, adjust accordingly; I used 310 F on convection). Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did).

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

Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.

Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Or eat them right away, with milk!

I got the recipe from HERE.

Here's what I think helped:

When I mixed the butter & sugars together, til thoroughly mixed. Then, added the egg, egg yolk, and vanilla, and beat it for a couple of minutes until it was pretty "creamy" like they said, but also a little lighter. Like this:

Also, I added a little more flour and about a 1/4 teaspoon of extra baking soda. The last batch I made fell, and looked like flat discs. These turned out a lot better.

I found a 1/4 measuring cup that was rounded and worked great. They turn out to be BIG cookies. They said to space it out 3", how the heck do you do that? I winged it. (Is winged a word?)
They turned out like this:
So yummy! Perfectly crisp on the outside, really soft on the inside. Cade and I had to have one right out of the oven and they kind of fell apart they were so soft. I'd recommend letting them sit about 15 minutes to "set", and become perfect.

I can't believe they turned out this great. I was so surprised. Woot for chocolate chip cookies! I finally redeemed myself after the last 2 failed attempts at making cookies for my hubby.