Tasty Tuesdays

Little Pieces of Heaven....that is how I'd probably describe these chocolate chip cookies.  They are almost more like little cakes than cookies because they are just so fluffy.  Chad begs me to make these. Never in my life did I think I could make such good cookies from scratch, but a really good friend gave me this recipe.  I am forever grateful to her because I almost feel like Martha Stewart when I make them, and I am far from Martha. Anyways, my friend got it from a friend who got it from America's Test Kitchen.  I could not find this exact recipe on their site, but their site is loaded with great recipes.  Check them out at www.americastestkitchen.com.  Here's your ticket to making these great cookies....

Big and Chewy Chocolate Chip Cookies

Be sure to follow recipe to the tee. They say it is important to have the butter melted and cooled to make them come out just right.  Makes 2 dozen medium to large sized cookies.  Prep time 5 minutes. Total time 35 minutes, plus cooling time.

Ingredients

3 1/3 cups all purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

16 tbsp (2 sticks) unsalted butter, melted and cooled.

1 1/4 cups packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 large egg yolks

1 tbsp. vanilla extract

1 (12 oz) bag semi-sweet chocolate chips (2 cups)
Parchment paper for baking sheets

1. (*melt butter first so it has time to cool off) Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Whisk the flour, baking soda and salt together in a large bowl and set aside.

2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Stir in the chocolate chips until incorporated.

4. Working with 1/4 cup dough at a time, roll the dough into balls and lay on two parchment lined baking sheets, spaced about 2.5 inches apart. Bake until the edges are golden, but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through baking.  (I do 10 minutes, switch, and 10 minutes and it has worked every time)

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack to let cool completely. 

TO MAKE AHEAD:

The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or portioned out and frozen. When ready to bake, reduce the oven temp to 300 degrees and increase the baking time to 25 to 30 minutes. 
www.americastestkitchen.com.

Enjoy!