I really don`t know what breakfast cookies mean, but I do know that they are tasty. I won`t say that these cookies are one of a kind, very delicious or amazing, but they are a nice add to my long list of chocolate chip cookie recipes.
I do have one request, though. I am always looking for the perfect chocolate chip cookie recipe, one that makes chewy but crisp cookies, not too thin, yet not too thick. I`ve tried so many, that I can`t even count, and still have not managed to make THE perfect cookie. If you think that you have an idea of where I could find the perfect recipe, please let me know.
Robyn Lee`s Killer Big Fat Chewy Chocolate Chip Breakfast Cookies/ Adapted from Allrecipes.com (makes 16)
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 yolk
1 cup semisweet chocolate chunks chopped from a Green & Black’s organic bittersweet chocolate bar (any high-quality bar like Vahlrona or Sharffenberger’s would do)
Preheat the oven to 335 degrees. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
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.
Bake for 23 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.