What makes a good chocolate chip cookie? The amount of chocolate? Cakey? Thin? Fat? Chewy? The possibilities are endless. Everyone has a preference. Everyone thinks theirs are the best. BUUUUTTTTT... we think we have found THE chocolate chip cookies. Like THE. Think Costco mixed with your grandma's cookies. Best of both worlds.
We have tried Chris Morroco's cookies but we sound them too thin. They didn't do it for us. It also left our dad demanding big fat cookies. So we began the search again. One of our friend's recommended this recipe to us, and they were great! But again, we wanted something that would equally satisfy everyone in our family's cookie preferences.
This time we decided to take a crack at our own ratios. We modified the All Recipes ratios, ingredients, and cook time and ended up with these! And we think the results are pretty spot one. Chewy, chocolaty, gooey, and crispy, all in one. With some oats added, for you health nuts.
Enough babbling. Let's get to it.
Ingredients:
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cups butter, melted
1/2 cup white sugar
1 cup brown sugar
1 tbs vanilla extract
1 egg
1 egg yolk
1/4 cup oats (gives the cookies more texture and chew)
1 1/2 cup bittersweet chocolate chips (the big kind not the small ones)
Instructions:
Preheat the oven to 325 degrees F (165 degrees C). Line baking sheet with parchment paper.
Sift together the flour, baking soda and salt; set aside.
Cut butter into pieces and place in a microwave safe bowl. Microwave for 20-30 sec intervals. Mix in between. Continue until all the butter is melted. Be careful not to over melt.
Cream together the melted butter, brown sugar and white sugar in the bowl of stand mixer or medium bowl until well blended. It should look borwn and silky.
Beat in the vanilla, egg, and egg yolk until light and creamy. The color should now be light brown and thicker.
Mix in the sifted ingredients until just blended.
Stir in the chocolate chips and oats with a wooden spoon.
Shape cookies into balls. The orginal recipe calls for 1/4 cup measurements of each ball, but we found these a bit big. So we suggest 2 tablespoon measurements for each cookie. But the choice is yours!
Place the cookie balls on the baking sheet. This can be right next to each other right now. Place the cookies in the fridge for 2 hours.
Place cold cookie balls on baking sheet about 2-3 in apart.
Bake for 17 to 20 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
Store in an air tight container for up to a week. But they'll be eaten by then ;)
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