I Finally Found the One…

I know I am not a food blog and I don’t plan on becoming one. But I couldn’t resist sharing this. I have been searching for years and years THE PERFECT chocolate chip cookie. The kind you would find in a fancy bakery. One that had some size to it, didn’t get too crumbly and that had the perfect amount of chewiness to it. After trying dozens of recipes over the years I found out the secret to a good chocolate chip recipe and the recipe to go a long with it. The secret is melted butter. These are NOT a light cookie… and yes, I am trying to lose the baby weight, but they were SO worth the splurge!!



(Jumbo Bakery Style Chocolate Chip Cookies with Variations)

I found this on Recipelink:

Posted by Rita Nader Haikenfield

3 1/3 cups all purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

2 sticks butter, melted and cooled

1 1/4 cups firmly packed brown sugar, light or dark

1/2 cup regular sugar

2 egg yolks, large, room temperature

2 large eggs, room temperature

4 teaspoons vanilla

2 cups semi sweet chocolate, milk chocolate, white chocolate or peanut butter chips or chunksOptional but good: a handful of chopped nuts, coconut, dried cranberries, raisins, currants or cherries, etc.

Preheat oven to 325 degrees F.

In a big bowl, mix together the flour, soda and salt. Set aside. Beat both sugars and melted and cooled butter until combined well. Beat in the egg yolks, egg and vanilla just until mixed. Slowly add flour mixture and mix. Mix in chips and anything else you want.Take about 1/4 cup at a time and roll into nice balls. Lay on greased, sprayed or parchment lined cookie sheets and give them plenty of room, about 3-inches apart. Bake until edges look light gold but centers are puffy looking and still soft, about 17 to 20 minutes. Let cool for 10 minutes on baking sheets and then put on rack to finish cooling.

Tips from Rita’s kitchen:• Normally, baking with butter instead of shortening will produce a crisp cookie but when the butter is melted this keeps the cookie chewy. The reader told me that the extra egg yolks help keep it tender, as well. This makes sense, since egg yolk is fat and fat makes a cookie tender.• All brown sugar starts out the same: it’s merely white sugar with molasses added. Light brown sugar has less molasses than dark.• If you leave the cookies on a hot baking sheet after removing from the oven, the residual heat in the pans allows the cookies to continue to bake, keeping the cookies chewy.


I decided to follow the recipe to the T this time, even what I find to be ridiculous in my mind (but after perfect results, maybe it’s not), including combining the flour with soda and salt in their own bowl and setting aside. I baked them for 18 minutes… 17 minutes were not quite long enough. I’m telling you…. chocolate chip cookie perfection!!

I hope you enjoy. =)

Happy Wednesday!


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