Thick & Chewy Chocolate Chips Cookies

I always prefer chewy chocolate chips cookies than the crunchy ones
Subway is the winner compared to Amos - to me :)
As for the kids, chewy or crispy, they'll still gobble the whole thing in no time *grin*

So many recipes around for chocolate chips cookies, I haven't found the perfect one for either chewy or crunchy - not to say that the rest I've tried before weren't good, they're just...not there yet - for my liking
Whenever time is right, I always try different recipes (I can't do too often for the sake of my family's throat health as well as my waistline haha...)

Now is the good time - one, cos the theme for Aspiring Baker's this month is relevant...two, the last time I baked chocolate chips cookies was close to 2months ago - quite awhile ago

Found this recipe at Foodbuzz sometime back, gave this a try and...Eureka! This is IT!
This is the recipe for chewy chocolate chips I've been looking for!

Yummy, soft, chewy, gooey with slightly crisp edges...well, yeah...they're sweet, but that's how it should be, isn't it?
Not for weight watchers definitely, eerrr... I am, but I do indulge sometime (this sometime is getting more often lately ooppsss...)

Recipe is from Smells Like Home

What you need: (adjusted to my preference)
(I converted those using cup measurement to grams)
(makes 40 large cookies)

2 cups (256g) plus 2 tbsp all purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup (220g) brown sugar, packed (I used fine texture)
1/2 cup (100g) granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 1/2 cup (228g) bitter sweet chocolate chips ===> original recipe used semi sweet, but I was a little overwhelmed with the amount of sugars used so I changed to bitter sweet, another option is chopped dark chocolate... this is recommended for those do not prefer sweet stuff

Line 2 cookie sheets with parchment paper. Preheat oven to 165degC
Whisk flour, baking soda and salt together - set aside
With mixer, beat butter and sugars til thoroughly combined
Beat in egg, yolk, and vanilla til combined. Add dry ingredients and beat at low speed just til combined.
Stir in chocolate chips

Roll 1/4 cup dough into a ball (original recipe is 1/2 cup - I halved it cos I only wanted to bake large cookies, not giant ones hehe...)
Hold the dough ball in fingertips of your both hands, pull apart into 2 equal halves, rotate halves 90degrees and with jagged surfaces facing up, place formed dough onto cookie sheets, leaving ample room between each ball (around 3-4cm distance)
Bake, reversing position of cookie sheets halfway through baking, til cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (mine was 14 minutes)
Note: do not overbake!

Abby loves this cookies so much she can eat 2pcs at one go (remember, these are large cookies we're talking about...thickness about 3/4cm  and diameter around 8cm each!)... I've got to remind her all the time to drink plenty of water everytime she's chewing on these cookies
Abby is more into chocolate than Ian, so I'm not too worry about my boy - the most each time is 1/4 cookie :)

This recipe is a keeper for those who love chewy chocolate chips cookies like me
But it doesn't mean I stop trying on other recipes in the future :P

I'm submitting these large cookies to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK