More Great Recipes: Cookies

AJ A. Best Big, Fat, Chewy Chocolate Chip Cookie modified from

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Serves 18 | Prep Time 10 | Cook Time 15

Why I Love This Recipe

I find this recipe special because we make these cookie a lot and my whole family enjoys them. When I made this recipe the first time I messed up and added too much sugar. A Heterogeneous mixture is when you can see different items like in a egg you can see the yolk and the egg white and that makes it a heterogeneous mixture.A physical change is the cookie itself .A Chemical change is when you cook the cookies and then the bottom gets brown.Also another Physical change is when you mix the ingredients together.A chemical change is that the cookie gets bigger in size when you bake it. Also, a new smell is made when you cook them.

Submitted by: "AJ A."

Ingredients You'll Need

2 cups all-purpose flour:Homogeneous mixture
1/2 teaspoon baking soda-Pure mixture (NaHCO3)
1/2 teaspoon salt-Pure Substance-(NaCL)
3/4 cup unsalted butter, melted-Homogeneous mixture
1 cup packed brown sugar-Homogeneous
1/2 cup white sugar-Pure substance-(C12H22O11)
1 tablespoon vanilla extract--Homogeneous mixture
1 egg-heterogeneous mixture
1 egg yolk-Homogeneous mixture
2 cups semisweet chocolate chips-Homogeneous mixture


Preheat the oven to 325 degrees F (165 degrees C).

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 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.

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