These were the best chocolate chip cookies I've made yet! Simply amazing, and everything the recipe promises. Chewy, thick, and chock full of chocolate chips! To keep the cookies chewy, follow the recipe exactly. Don't skip the extra egg yolk and definitely melt the butter. Leave the cookies on the baking sheet until they're only slightly warm, then move to a wire rack. For some there may be too much chocolate chips in the dough but I thought it was perfect. The cookies were moist, chewy, had a wonderful vanilla flavor, and very chocolaty! The first time I made these I didn't beat the egg and sugar mixture until light and creamy as the recipe directed. The "dough" turned out to not be too much of a dough at all, more like a thick batter but it still turned out great. The next time I remembered to beat them until light and as a result I got the proper dough and the cookies came out thicker, aka "fatter". To make these cookies even chewier use melted shortening (I use palm shortening) instead.
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These were the best chocolate chip cookies I've made yet! Simply amazing, and everything the...