The best chocolate chip cookie recipe...ever.

I like Sundays. I especially like Sundays because I have time to do things I don't normally have time to do...like bake/cook. I was looking through my inventory and realized that I have accrued quite the selection of items that would be delicious in many dessert recipes. I started going through my favorite cooking blogs in hopes of discovering a new favorite cookie to splurge on. I ended up at allrecipes.com. A reviewer of a cookie I was checkin out mentioned the best chocolate chip cookie recipe that she'd ever come by. I quickly found the mentioned recipe (who doesn't need to try a new chocolate chip cookie recipe?) I read through all the reviews and no one had a bad thing to say about the Best Big, Fat, Chewy Chocolate Chip Cookies. I tried them (thanks to the Davies for supplying the flour) and Zach would agree with the hype...They are delicious!

I guess these thighs aren't going anywhere anytime soon:)

Photo courtesy of allrecipes.com

Now I know this is far from a cooking blog and I'm far from a chef, but I wouldn't dare keep this recipe a secret. Try them, I really don't think you'll regret it (unless of course you've already perfected the chocolate chip cookie, but you know, I thought the Fox's had, and these give those a run for their money) Love you Fox family! and your delish cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

*** Instead of doing the 1/4 cup size I did them with a 1 in scoop and made it over flow a little. That way more were made (so I could share) and they weren't quite as huge! Enjoy!