The Best Giant, Soft, Chewy Cookie Recipe

Cue the music. Dim the lights.

Some people search forever for The One. Some people spend decades drifting through life unanchored, a nameless ache in their hearts, always hoping for fate to deliver their other half.

I wasn’t expecting to fall in love, you know. No one ever really does.

But yesterday, I found The One.

The Ultimate, Puffy, Chewy, Vanilla-y Cookie Recipe to end all Cookie Recipes.

Wait, you didn’t think I was talking about a BOY, right? Because marriage is an old-fashioned concept propagated by dusty politicians trying to maintain an outdated social hierarchy.

(Ok maybe I’m just making more excuses for why I don’t have a boyfriend.)

Let’s get real. Who needs a boyfriend with cookies like …. THIS:

But really, being single is awesome and empowering and I love it sooooo much (she said desperately.)

Giant, Chewy Cookies

Adapted from How Sweet Eats

Makes 12-14 large cookies

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled (seriously, don’t skip the cooling part)

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 cup m&m’s (or other mix-in items. I tried dark chocolate and cranberries, and then toffee bits — both delicious)

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. You might need to use your hands, too. Fold in your m&m’s or mix-ins.

Shape each portion into a golf-ball-sized lump. This is the secret: pull each ball into two equal pieces. Place both halves round-side down, one half on top of the other half. Leave about 2 inches in between dough balls.

Bake for 15-20 minutes (large cookies), or until the edges are slightly brown.