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Big & Chewy Chocolate Chip Cookies Recipe

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This recipe for Big & Chewy Chocolate Chip Cookies, by , is from The Palmer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Palmer
Added: Wednesday, June 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cup flour
3/4 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, melted & cooled
1 1/4 C packed light brown sugar
1/2 C white sugar
2 large eggs
2 large egg yolks
1 Tbls vanilla
12 oz chocolate chips
3/4 C chopped pecans

Directions:
Directions:
1. Adjust oven racks to the upper and lower middle position. Preheat oven to 325. 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. Mix in the chocolate chips and nuts, if desired.

4. Working with 1/4 Cup of dough at a time, roll the dough into balls and lay on two parchment covered cookie sheets, spaced about 2 1/2 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 about halfway through the cooking time.

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

Number Of Servings:
Number Of Servings:
24 large cookies
Preparation Time:
Preparation Time:
45 minutes plus cooling time
Personal Notes:
Personal Notes:
These are crispy on the outside and chewy on the inside due to the melted butter. Be sure to remove from oven when puffy and let them finish baking on the cookie sheets. This ensures a chewy center.

High Altitude adjustment: Increase oven temp to about 335 degrees and decrease white sugar by
1 Tbls. I tried them at 350 degrees and they cooked a little too fast.

 

 

 

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