Now these are not just any chocolate chip cookies. Oh no. We try to never "waste" a splurge with anything less than fantastic. These are some of the biggest, fattest, yummiest chocolate chip cookies I have ever had. The recipe itself is pretty basic, but it is the method of preparation that is unique and supposedly makes the difference between these being ordinary cookies and the extraordinary cookies that they are. I got the recipe from a friend years ago, and haven't made any other chocolate chip cookie recipe since (well, I mean, I have my grain-free recipe, but as for "real" chocolate chip cookies, I don't feel the need to ever try another recipe after this one). Sadly I've fallen out of touch with this friend, but I'll always remember her for many, many reasons, and this is only one of them. This recipe was sent to me nameless, so in memory of our friendship, I will call them: Little Tong's Chocolate Chip Cookies.
Little Tong's Chocolate Chip Cookies
2 cups + 2 tbsp unsifted flour
1/2 tsp salt
1/2 tsp baking soda
12 tbsp *butter, melted and cooled (original recipe called for unsalted; as a rule I prefer salted butter)
1 cup **brown sugar (dark or light, doesn't make a big difference)
1/2 cup sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1-2 cups semi-sweet or bittersweet chocolate chips/chunks
Preheat oven to 325°F (163°C).
Combine flour, salt, and baking soda together; set aside.
By hand, or with an electric mixer, combine butter and sugars until thoroughly blended. Add egg, yolk, and vanilla. Add dry ingredients until just combined. Stir in chocolate to taste.
And here is where we come to the unusual method of preparation I mentioned! In the eloquent words of my friend (who, at the time was maybe 15?), "it's amazing, it's what makes the cookies sooo much better and not so smushed and brown looking like they normally do." She says, "Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal parts. Turn smooth rounded edges towards floor with jagged surfaces towards the ceiling, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface." Place dough onto cookie sheets (she says 9 dough balls per 20X14 sheet, lined with parchment paper -- I'm too lazy to do that, and don't actually own a cookie sheet, so I just put as many as I think I can fit without them touching, onto whatever baking dish I'm going to bake them on. I've been using my Pampered Chef casserole dish and it works just fine). Bake for 15-18 minutes, reversing the cookie sheet half-way through baking. Cookies are done when the cookies are very lightly golden brown on the edges but the centers are still soft and puffy.
Serve warm with a glass of cold raw milk (ok, so any milk will do, but I cannot abide the gross aftertaste of pasteurized milk, whether it's organic or not), or store in an airtight container (and good luck trying to make them last long enough to store!).
Dough can be frozen for up to one month, or stored in the fridge for up to 2 days. I stored mine for three days and now have really dry dough to try to roll into balls. No fun. Heed my warning. Eat them faster than I did. ;)
*The original recipe called for butter, I didn't have that much butter this time, so I used 1 stick of butter and then 4 tbsp coconut oil, and I couldn't tell a difference compared to when I've made them in the past, so if you need or want to substitute some, that's fine!
**I had no brown sugar so I used all white sugar and added 2 tsp molasses. This gave the cookies more of a molassesy smell and flavor than I intended, but was still good. To more closely replicate brown sugar, I would suggest 1 tsp molasses.