BIG, FAT,CHEWY Chocolate Chip Cookies...And a Whole Wheat Version.

These Cookies were made with Whole Wheat and Oatmeal Flour and Less Sugar....

BIG, FAT,CHEWY Chocolate Chip Cookies...To Share! We all have our favorite chocolate chip cookie recipe. There's the crispy, the chewy, the Alton Brown, The New York Times, the Toll House, etc...But every so often, I like to make a new cookie recipe.
Recently, I came across this chocolate chip cookie on AllRecipes. It had well over 3,ooo reviews and an average of 4 1/2 stars. From what I noticed, it seemed like everyone loved this recipe. Actually, they thought it was the BEST chocolate chip cookie. Ever. Have you ever made them? The cookies are supposed to be like the ones you get in specialty stores or bakery shops. I was curious... would they be? I even looked at the photos posted by various reviewers...strange, they were all different! Not one looked the same. Some were flat, some were raised...it really made me wonder how they should actually look like. On a whim, I decided to make them that afternoon. This time around, I decided not to change a thing:)... why, I even left them BIG. I never make such big cookies...I rolled them in a ball, the size of a lime, or roughly 1/4 cup. Six cookies on a sheet!!! My husband saw them on the baking sheet and exclaimed, "Wow, those are some HUGE cookies!" Obviously, it was the first time he had ever seen me make such big cookies:)...
I also wanted to make this recipe, because it used melted butter. I've seen many recipes that use the melted butter technique. I was curious to see how it would play out. I like to chill my cookie dough before baking. So, I chose to do the same with this recipe. Chilling the dough eliminates too much spreading, resulting in flatter cookies. These cookies came out looking wonderful... thick and chewy. Very presentable. But I thought they were a tad too sweet...maybe its just me. I did a whole wheat version of these cookies and omitted the white sugar(just used the brown sugar). They were still delicious, yet still too big for me:). I think these cookies are meant to be shared...maybe next time I'll make them smaller:). Give them a try, you just might like them. Hope you enjoy...

Note: For a browned butter version:You can melt the butter till you get browned butter... made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present.

You will need:adapted from AllRecipes

Ingredients: ( with Whole Wheat Version)

2 cups all-purpose flour(1 cup WW Flour+1 Cup Oatmeal 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(omitted for Whole Wheat Version)
1 tablespoon vanilla extract(also added some orange zest for WW Version)
1 egg
1 egg yolk
2 cups semisweet chocolate chips(I don't use all 2 cups, but close to it, reserve some for topping)

Directions

• Preheat the oven to 325 degrees F (165 degrees C).
• Grease cookie sheets or line with parchment paper.

1. Sift together the flour, baking soda and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. 3. Beat in the vanilla, egg, and egg yolk until light and creamy.
4. Mix in the sifted ingredients until just blended.
5. Stir in the chocolate chips by hand using a wooden spoon.

6. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

7. 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.

NOTE:
*The whole wheat and oatmeal cookies were flatter...I think next time I would add a few more TBS of Flour to compensate for the sugar I took out. The dough was softer in texture than the original dough. I should have known they would be flatter:)... Which , incidentally, isn't necessarily a bad thing:)

I also baked them at 350 deg instead of 325. I baked the cookies partially frozen, as well...close to the same time as the original.