Small Batch Big, Fat, Chewy Chocolate Chip Cookies

We found this recipe on All Recipes. Dan has been looking for a chewy chocolate chip cookie for a long time. They are quite good, crispy on the edges and soft and chewy inside. We think it is the melted butter that makes the difference.

INGREDIENTS

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. 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.





4. 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.

Makes 15 large cookies

Small Batch Jumbo Oatmeal Raisin Cookies

I was on cookie madness page and had to make these cookies because they looked good. And they were good as I thought they would be.

Ingredients:
3/4 cups all-purpose flour (94 grams)
1/2 teaspoon baking soda (2.5 ml)
1/2 teaspoon cinnamon (2.5 ml)
1/4 teaspoon salt (1.25 ml)
10 tablespoons unsalted butter, softened (142 grams)
6 tablespoons brown sugar (70 grams)
1/4 cup granulated sugar (50 grams)
1 egg white
1/2 teaspoon vanilla (2.5 ml)
1 1/2 cups oats old fashion oats (120 grams)
1/2 cup jumbo size raisins (80 grams)
1/2 cup toasted walnuts or pecans, chopped (optional) – (80 grams)

Directions:

Preheat oven to 350 degrees F (180 C).

In a medium bowl, thoroughly stir together flour, baking soda, cinnamon and salt.

In a mixing bowl, cream butter and both sugars until light and fluffy. Beat in egg white and vanilla.

Stir in the flour mixture. When flour is absorbed, stir in oats, raisins and nuts (if using). Drop dough by rounded tablespoonfuls (ping pong ball size), spacing 3 inches apart, onto ungreased cookie sheets.

Bake 11-13 minutes or until edges of cookies are golden. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Makes about 14 cookies