Big, Fat Chewy Chocolate Chip Cookies

I have an amazing chocolate chip cookie recipe that I use as my staple recipe. However, this weekend, I was feeling adventurous and tried a new one. They were SOOO delicious. It's a hard decision whether they're better than my normal recipe, but I decided I can like them both :) Here's the recipe (courtesy of Annie's Eats blog):

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a little less than half a cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Place on cookie sheet with jagged surfaces facing up, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

The result:

I let a few of my classmates have some, and they flipped out. Try this recipe...you won't be disappointed!