Last year I shared a post titled, “The Best Chocolate Chip Cookie Recipes.” That post is a treasure trove of chocolate chip cookie favorites- including chewy… soft… crunchy… and some more gourmet varieties like brown butter and salted caramel. But I’ve recently discovered another chocolate chip cookie favorite > Big Chewy Chocolate Chip Cookies! This recipe comes from the new cookbook Gale Gand’s Lunch! by Gale Gand. I’ve found some beautiful recipes in this book- which includes a wide assortment of recipes to assemble a casual or elegant lunch. And these chocolate chip cookies are the perfect addition for an easy grab-and-go lunchtime dessert.
Big Chewy Chocolate Chip Cookies
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (1½ sticks) unsalted butter, melted and cooled
- 1 cup light brown sugar
- ½ cup sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups bittersweet or semisweet chocolate chips
Preheat oven to 350 degrees F.
In a medium bowl, combine the flour, baking soda, and salt and stir to mix well.
In a large bowl, use an electric mixer to cream together the butter, brown sugar and sugar on medium speed until very well blended, about 3 minutes. Add the vanilla, egg and egg yolk and continue mixing until well blended, 1 to 2 minutes.
Add the flour mixture to the butter mixture and mix on low speed just to combine. Add the chips and mix just enough to blend them in. Form golf ball-size balls of dough with your hands. Space the balls at least 2-inches apart on a baking sheet and bake for 20 to 25 minutes, until golden brown and puffed. Let the cookies cool on the pan. Store cookies in an airtight container at room temperature for up to 2 weeks.
*Freeze-ahead instructions: Place dough balls on a parchment-lined baking sheet, wrap well with plastic wrap, and freeze. Once frozen, transfer the dough balls to a resealable bag and store in the freezer for up to 1 month, baking them as you need them; thaw the dough balls on a baking sheet for about 30 minutes before baking.
Makes 15 to 20 cookies.
About the Author
Reprinted with permission from the publisher Houghton Mifflin Harcourt from Gale Gand’s Lunch! By Gale Gand. Photographs by Ben Fink. Copyright 2014.