BBFCCC stands for Best Big Fat Chewy Chocolate Chip Cookie and Gabriel is my 19mo son. I haven’t made cookies in ages and tonight I had a craving. I remembered really liking the BBFCCCC and knew that they were quick and easy to make. What more could I ask for? Well, help from my little man of course. And help he did. He poured all the ingredients into the bowls and he helped mix and of course he helped eat! This was such a fun activity for both of us and I hope that it is just the beginnings of our adventures in the kitchen together. These cookies are so good! I hope you all Enjoy them. There is nothing like homemade chocolate chip cookies, now is there?
BBFCCCC adapted from allrecipes
only adaptation was 1 cup chocolate chips and 1 cup white chocolate chips
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
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Mix the flour, baking soda and salt together with a fork, combining well and breaking p any lumps. 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 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.
I cannot believe how big he is! I remember when you were pregnant with him. He’s quite a looker 🙂
Aww – what a cutie pie. I grew up baking with my mom and plan to continue the tradition too!