These cookies are the richest and chewiest we’ve ever been able to make. We got this recipe from our bass friend Bob Scrofani, who got them from our soprano friend Linnea Conley, and heaven knows how many other people have passed versions of this around. This recipe has a bit more egg and butter than other recipes, as well as a combination of semi-sweet and milk chocolate chips. It’s a little bigger than other recipes, so you can give some away without feeling cheated: we got about 40 cookies from one recipe.
Note that in this recipe, we used unsalted butter. It contains less water and thus makes a better batter.
- 1 cup dark brown sugar, packed
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 12 Tb unsalted butter, melted (1 ½ sticks)
- 2 cups plus 2 Tb flour
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp vanilla
- 1 12 oz bag semisweet chocolate chips
- ½ 12 oz bag (6 oz) milk chocolate chips
- Preheat the oven to 325° F (yes, that cool)
- Melt the butter in a microwave for 2 minutes at 50% power
- Add the butter, eggs and sugar to a bowl and beat until smooth
- Add the flour, soda and salt and stir or beat until uniform
- Add the chocolate chips and mix in.
- Scoop the batter onto a baking sheet line with baking parchment, about 12 per sheet
- Bake at 325° F for 12 minutes, rotating the pan after 6 minutes.
- Remove the cookies to your counter or a cooling rack and let them cool.
Then, keep them sealed in a plastic container so they don’t dry out.
They will be soft and melty and delicious right out of the oven, but will remain moist and tasty for a couple of days.