I saw this recipe for large, chewy chocolate chip cookies on Chelsea's Messy Apron. I don't like crispy cookies and these are just about the chewiest, most delicious cookies I have ever tasted.

Ingredients

1-½ sticks (¾ cup) butter, at room temp. 165g (¾ cup) brown sugar 74g (6 tablespoons) white sugar 2 large eggs ½ teaspoon cream of tartar 2 teaspoons vanilla extract ¼ teaspoon salt 1 teaspoon baking soda 292g (2-¼ cups) all-purpose flour 2 tablespoons oat flour (finely chopped oats) (start with 2-3 tbsp whole oats) 1-½ cup chocolate chips ½ cup miniature chocolate chips or chocolate chunks ½ cup M&M’s

Instructions

Preheat your oven to 350° F. In a large bowl, beat together the butter, brown sugar, and white sugar until light and creamy. Separate the eggs. Beat the egg yolks into the sugar and butter mixture. Discard or save one of the egg whites for another recipe and place the remaining egg white in another small bowl. Add the cream of tartar in with the egg white and beat for several minutes. Beat the vanilla extract and then the egg white mixture into the bowl with the butter, sugar, and egg yolks. In another bowl, mix together the salt, baking soda, flour, and oat flour (Measure the oat flour AFTER grinding and not before). Stir until combined. Combine the dry and wet ingredients and stir until just combined. Stir in your choice of chocolate chips. You should use about 2-1/2 cups of solids all told including chips and M&Ms. Mix and match to suit your taste. Use a heaping cookie scoop or a 1/4 cup measuring cup to measure out the dough onto your cookie sheet. Strategically place extra chocolate-chips and the M&M’s on the tops of the cookies. Cook for 12 minutes or until the sides are lightly browned. Remove and allow to “cook” more on the cookie sheet for about 4-5 minutes before transferring to a cooling rack. Under-baking your cookies is key to soft and chewy cookies. These cookies have a very soft and chewy center with crisp edges if baked appropriately.



These cookies will keep well in an airtight container for 4-5 days. Make sure they are fully cooled before sealing to prevent moisture from condensing inside the container and ruining the dough.