During this quarantine I’ve been baking so much I even like to bake some sort of dessert food at least once a week. But, they’ve always been boxed brownies or box cookies or other “easy” desserts.
I have decided I am going to ask my mom to go out to the store and buy some stuff to make the best cookies ever.
After approximately 40 seconds of searching the internet for the best cookie recipe ever, I find this: Best Big, Fat, Chewy Chocolate Chip Cookie. Ever. You might be wondering why I picked this recipe out of the probable hundreds of thousands of chocolate chip cookie recipes out there. I picked this, out of all honesty, because of the name. The fun words they used to describe the cookies really caught my eye, and it made me want to try it out.
They describe these cookies as “big, fat, chewy cookies like the kind you see at bakeries and specialty shops.” If I can pull this off, I’m going to be a very happy person. But just reading that, the bar is set very, very high. I’m expecting the cookies to taste like absolute heaven in a dessert form.
The recipe calls for:
- two cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- one cup packed brown sugar
- ½ cup white sugar
- one tablespoon vanilla extract
- one egg
- one egg yolk
- two cups semisweet chocolate chips
Looking at this list of ingredients, I can tell these cookies are going to be fancy. I know this because it calls for one whole egg and one egg yolk, so this recipe must be very precise.
I gathered all of the ingredients I needed to make these cookies. I took over the kitchen. I got out my flour and baking soda and salt, and I sifted them all together. Usually if I was just making cookies, I wouldn’t sift the dry ingredients, but I felt like I had to go the extra step and be professional.
I sifted the dry ingredients after I melted the butter in the microwave. I’ve never really realized how much butter you needed to make cookies. I used ¾ cups of melted butter–that’s a whole stick plus some.
After I melted my butter, I mixed the white sugar, brown sugar and the melted butter. Then I added in the whole egg, egg yolk, and the vanilla extract. It instantly became very creamy. Then, I added the dry ingredients and mixed for a while. It became the density I wanted. Perfect cookie dough.
Of course, I was forgetting one thing, the chocolate chips. The best for last. The cherry on top. I folded the semi-sweet chocolate chips into the dough.
The recipe then told me to drop the cookie dough ¼ cup at a time. I know the cookie recipe is called “Best Big, Fat, Chewy Chocolate Chip Cookies” so they’re supposed to probably be thicker, but I decided to make them a bit smaller. I did two tablespoons for each cookie instead.
I cooked them for 13 minutes instead of the 15-17 minutes for the original recipe so I wouldn’t burn the smaller, more normal-sized cookies.
The recipe made about 30 cookies. I set them out to cool down, for about ten minutes. I then gave one to each of my family members and myself. I then asked them how they would rate them out of ten.
I think the cookies were 9.5 out of ten. They were really soft and chewy, just like they were supposed to be. They were crispy on the outside but gooey on the inside. My high expectations were satisfied. They tasted professional!
Overall, I believe this recipe was fairly easy and I think if you want to make a good batch of cookies while in quarantine, I would suggest this recipe.