Have you ever gotten in a legit argument with your significant other over chocolate chip cookies? No? Just us? Cool. The big debate in our household is whether or not a chocolate chip cookie should be gooey in the middle or completely cooked and chewy. Well I?m here to tell you that apparently there are two types of people in this world, those that like flat and chewy chocolate chip cookies and those that like fat and gooey. My husband is a flat and chewy type of guy and I am a fat and gooey type of girl. That was until I decided to come up with my own version of flat and chewy cookies that I actually wanted to eat. So I guess there are three types of people in this world, the third being those that like both types. I can officially call myself one of those people.
Now let’s get one thing straight, these cookies are NOT crunchy. They are chewy, and there’s a big difference. If you were like me and didn?t like the idea of a flat and chewy cookie, give these a try and I promise they will change your mind!
2 1/4 cup white flour
1/2 tsp baking soda
1 tsp salt
12 tbsp unsalted butter, melted
1 1/4 cup packed brown sugar
1/4 cup white sugar
1 whole egg + 1 egg yolk
2 1/2 tsp vanilla
1 cup semi sweet chocolate chips
- Preheat oven to 325 degrees
- In a large bowl beat together melted butter and sugars for 1 minute.
- Add egg, egg yolk and vanilla and mix for an additional minute.
- Add flour, baking soda and salt to butter mixture and mix on low until no flour streaks remain.
- Fold in chocolate chips.
- Scoop dough into ? cup sized dough balls and form dough into a very high matterhorn shaped dome. This will allow the cookies to not spread too bad. This is very important! You should get 14-15 cookies.
- Bake for 12-14 minutes. Let cool slightly on the pan before removing.