These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Make your own using your favorite chocolate bar. Using a sharp knife, roughly cut into 1 cm size pieces.
Abusolty superb! They're super yet super chewy!! I did however change It up by grinding both the sugars up and put the batter in the freezer for 10 min before baking it. - 11 Aug 2017
We thought these were great. It's not the only chocolate chip cookie recipe I'll use, but when you want a "big, fat, chewy cookie," this is awesome. For the cookies to stay chewy, they need to be left on the cookie sheet until cool. (Except, of course, for the few you just can't resist eating right out of the oven.) Also, the butter MUST be melted, and the flour should be all-purpose UNsifted. 10/17/04: I notice that some people have mentioned that this is a cakey cookie. I did not find that at all, and I HATE cakey cookies. My suggestions to avoid cakiness are: use real butter, be sure to melt the butter, don't overbeat your eggs, and do NOT skip the extra egg yolk. - 12 Oct 2002 (Review from Allrecipes US | Canada)
HELPFUL TIPS NOT MENTIONED: This is very forgiving! Just keep baking until it becomes golden brown around the edges. If they cool COMPLETELY & they're not done..put back in for another 5 min. Can't go wrong! I promise they'll be super chewy although they must sit (set) for awhile as they won't appear it. I've had to bake for 20 min. several times! Everything is dependent on if you put in fridge & for how long (i've left overnight or for DAYS). But if you don't refrigerate long enough or at all, they'll be flat! It has nothing to do with using margarine or butter. I've done it both ways ..same exact results! 1st: Sift the dry ingredients. Melt the butter in microwave then mix in sugars. DO use the room temp. yoke of one egg & 1 other egg. Dump rest of ingredients on top. Mix by hand until blended. Make sure butter isn't hot or it'll melt chocolate chips! Refrigerate batter for 1hr then preheat oven. Drop 1/4C scoop (should make 16-18) & bake! If I use a med. scoop, I just bake 2 min less. UPDATE: My husband thinks these are sweet so I only use 3/4C b.s. and a TAD under 1/2C of white sugar. 1C chocolate chips is PLENTY! Never grease pan! Melt in your mouth results if you use a combination of milk chocolate& semi-sweet like bakeries AND a touch of andes mint baking chips! Update2: Just tried "Blonde Brownies I" and it's IDENTICAL, but a yummy brownie! Try it! - 16 Apr 2008 (Review from Allrecipes US | Canada)