Robyn Lee’s Killer Big Fat Chewy Chocolate Chip Breakfast Cookies


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
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.Procedure

  1. Preheat the oven to 335 degrees. 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 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