Second-Best Chocolate Chip Cookies Ever!

It pains me a little bit to refer to these as the "second-best" chocolate chip cookie, but my heart goes out to the classic Tollhouse recipe. That will always be my #1, but these....

come pretty gosh-darn-diddly close.

Introducing one of my favorite chocolate chip cookies, the "Best Big Fat Chewy Chocolate Chip Cookie"

I've been making these for years and they always make a great impression. They've got that bakery storefront appeal.

Let's start with the basics of what makes this cookie amazing.

1. Size

Most cookies recipes say "drop by tablespoon" onto cookie sheet. This recipe?

Drop by 1/4 cup.

Dude.

Look out behind you!

2. They're soft and chewy.

mmmmm....chewy.

3. They're super easy!

The Recipe

(from allrecipes.com)

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

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. 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.

4. 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.

5. 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.

6. Prepare to bask in the cookie-loving admiration of friends and co-workers.

Enjoy!