Best Big, Fat, Chewy Chocolate Chip Cookie
Courtesy of Allrecipes.com.
Sea Level Ingredient Amounts
- 10 ounces all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 ounces unsalted butter, melted
- 7 ¾ ounces packed brown sugar
- 4 ounces granulated sugar
- 1 tablespoon vanilla extract
- 2 ounces egg
- ¾ ounce egg yolk
- 12 ounces semisweet chocolate chips
9,000 Foot Elevation Ingredients
- 12 ounces all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 ounces unsalted butter, melted
- 7 ounces packed brown sugar
- 3 ½ ounces granulated sugar
- 1 tablespoon vanilla extract
- 2 ½ ounces eggs
- 1 ounce egg yolk
- 12 ounces semisweet chocolate chips
Baking time per recipe: 15 to 17 minutes. Actual baking time at 9,000 feet: 20 minutes.
1. Preheat the oven to 325 degrees or 350 at high altitudes. Line cookie sheets 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 granulated sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and cream. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake in the preheated oven, or until the edges are lightly brown. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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