These cookies are AMAZING. I found the recipe online and I really only changed one thing in the ingredients - instead of semisweet chocolate chips, I used milk chocolate chips. I also changed the oven temp. and the cook time to suit my Pampered Chef stoneware pan. Tony and I both said we will never be able to buy the "break and bake" cookies again after having these. Yum!!!
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted (I used salted butter)
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet (I used milk chocolate) chocolate chips
Directions
- Preheat the oven to 325 (I did 350) degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.(I lined my PC large bar pan 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. They are BIG.
- 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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