Chewy factor : the melted butter, the brown sugar and the extra yolk. Plus, the leftover from the peanut butter nutella cookies, but remember to add 1 scant teaspoon of baking soda Soft factor : add 1 TBS potato or cornstarch. ----- These cookies will spread a lot if baked right away, so it's the perfect cookie dough to keep in the refrigerator because it will make a thick cookie. ------Remember to adjust the baking time if you make smaller cookies. ----Roll the cookie dough balls taller, rather than wide: this is the trick to keep them thick ----dough may be frozen up to three months and baked in their frozen state for 12 minutes. --------------------------*Room temperature egg + egg yolk are preferred for even disbursement. Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes. It is important to undertake the cookies, especially if you give them as a gift. Let them chill on kitchen paper, it will absorb the oil.-----Print out your cookie favor labels on adhesive paper. http://www.intimateweddings.com/free_downloads/cookie-favor-labels.pdf

(These are like the big, fat, chewy cookies that you find in cafes – only better!)

Makes one dozen ( 12 ) big cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted ( 12 Tbs )

1 cup packed brown sugar ( anche 3/4 cup sono ok , ma bisogna aggiungere 1 and 1/2 teaspoons cornstarch )

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

2 cup s all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted ( 12 Tbs ) 1 cup packed brown sugar ( anche 3/4 cup sono ok , ma bisogna aggiungere 1 and 1/2 teaspoons cornstarch ) 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cup s semisweet chocolate chips

Preheat oven to 325 degrees.

Sift flour, baking soda and salt; set aside.

Cream together melted butter, brown sugar and white sugar until well blended.

Beat in vanilla, egg and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended. Stir in chocolate chips by hand using a wooden spoon. Refrigerate the dough if you don’t want them to spread too much.
Drop the cookies a scant 1/4 cup ( about 3 scoops or 57 grams ) at a time onto baking sheet. Cookies should be approximately three inches apart.
Bake for 20/ 21 minutes on non-stick pans or 15-17 minutes on regular cookie sheet. Cool on baking racks.