I've never met anyone who didn't enjoy a good chocolate chip cookie. It's something about the balance between the buttery cookie and the sweet, molten chocolate chips that makes this such a special combination. And it seems like there are a million and one variations on the basic recipe to alter the chewy, crunchy, and cakey texture options depending on the eater's preferences. The funny thing is how something so classically simple can be so... controversial if that's the right word for it. One could get into the argument about the ratio of chocolate chips to cookie dough, and then chips versus chunks, and the purist debate of if it's still as good if you start adding nuts, multiple types of chocolate, oats, different flours, etc. Some swear by the good old fashioned Nestle Toll House recipe, and others seem to think it's overrated and outdated. Personally, I'm a bit of a purist (with cookies and most other things) so a chewy centred, crispy edged pure milk chocolate chip cookie is a pretty tempting offer, but when it comes down to it, a good cookie is a good cookie and I'll try anything once. This recipe brings back memories of looking through my grandmother's Best of Bridge cookbooks while visiting on summer holidays. It's by far the most simple and easy to remember recipe that I've come across and have been making this since I was old enough to use the oven at home by myself. It calls for a minimal number of ingredients and it's about as simple as stirring, tipping out the bowl, patting it into place and baking, so it's perfect for those out there that don't want a complicated, time consuming recipe. They're best if they are a little underbaked, since it makes it much easier to slice and get out of the pan. Hope you enjoy this recipe and share it with your friends and family, it's one of my all time favourites!
Chocolate Chip Slab Cookies
1 cup salted butter
1 cup brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1 cup chocolate chips
Preheat oven to 350F. Cream the butter and sugar until light and fluffy. Add the vanilla extract, followed by the flour and then the chocolate chips. Ensure everything is evenly mixed together. Pat the mixture out with your hands onto a buttered (or parchment paper lined) 10"x15" baking sheet with sides, trying to make sure that it's as even as possible since this will help during baking. Bake for about 20 minutes until the top is light brown, rotating the pan halfway through the baking time. Cut while still warm. Enjoy!
