Shareable Chocolate Chip Cookies

Now, when my kids have to take in a birthday treat or snack to their school, these are the cookies that I send with them. I don’t have to be that Mom that buys something from the grocery store anymore. I was too embarrassed to send in my flat cookies, even though they tasted okay. These have the looks and the flavor that I want out of a chocolate chip cookie. The kids just love them! Check out what they are saying about this recipe over at All Recipes:

“These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!”

Finally, I’ve found the cookies that I have been looking for since I was a little girl!



2 cups Gold Medal all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed Domino brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups Nestle Toll House semisweet chocolate chips



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

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.






Quick Tip: Use Crisco instead of butter.
Thanks again to All Recipes for this super duper yummy recipe.