Friday, November 7, 2008
100th Post and BBFCCCC's
So I guess it is fitting that my 100th post is a very famous cookie over on the What's Cooking board: BFCCCC's (Best Big, Fat, Chewy Chocolate Chip Cookies). These cookies are fanTAStic, due in part to the enormous amount of butter that goes into just 16 cookies. The first time I made these I tried to make them smaller to spread the wealth around, but quickly found out these cookies benefit from their large size. It makes them very moist, chewy, and chocolatey - so go ahead, treat yourself! Make sure to use a full 1/4 cup measure per cookie :)
Makes 16 cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.