I saw this on Bucky’s BBQ and Bread website. He got it from JustBaking.net. I liked the tweaks Bucky’s made and added a few changes to make it mine.
The recipe is below. Using a tablespoon to drop them will result in cookies that are about 3″ across. Using a 1/4 cup scoop (like the other sites say) results 5 1/2″ cookies!
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup unsalted butter, melted YES, MELT THE BUTTER – it’s part of the secret
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 3/4 tablespoon vanilla extract
- 1/4 tablespoon almond extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chunks (or dark – I think the milk ones are too sweet for this recipe.)
Preheat the oven to 325 degrees
Line air bake* cookie sheets with parchment paper.
Sift the flour, salt, cinnamon and baking soda and set aside.
Mix the sugars and butter just until thoroughly mixed, then add egg, yolk, almond extract and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.
Stir in the chocolate chunks, then drop dough 1 tablespoon at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes (more like 10-12 minutes if you don’t use and air bake cookie sheet!).
Leave them on the cookie sheet to cool a bit when removed from the oven -this is important… they fall apart if you move them too quickly. Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling.
* I use the air bake cookie sheets because they keep your cookies from burning if you leave them in longer. I have a tendency to multi-task and sometimes hear the oven making it’s “I have been beeping for more than a minute” sound while in another room. I have dashed into the kitchen to dark brown bottomed cookies too many times. So now I use the air bake and they ROCK! If you over bake, your cookies are just crunchy, not ruined.