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<\/a><\/p>\nI’ve had the\u00a0recipe for Big and Chewy Chocolate Chip Cookies<\/em> marked in my Test Kitchen Family Cookbook for a while now. I’m not sure why it took me so long to make them. I finally made them when I needed a quick dessert to include with a meal for a friend who just had a baby. The casserole I made for them was really simple, quick, delicious AND kid friendly. \u00a0I’ll have to share that one soon.<\/p>\n Along with the heavenly filled chips I added some crushed up pretzels to these cookies. \u00a0They didn’t\u00a0stand out in flavor but definitely added a different texture to the cookies which made them extra special. \u00a0These are truly thick and chewy chocolate chip cookies, so if you’re looking for a thin variety look here<\/a> or here<\/a>.<\/p>\n One thing I love about these cookies is that you don’t have to soften butter! You just have to melt it. \u00a0This makes the interior of the cookie chewy. \u00a0I also love the extra yolks, for two reasons. One, it makes the cookie soft and tender. Two, I have extra whites ready to add in to my scrambled eggs. \u00a0I hate using just the whites and throwing away the yolks. \u00a0So this way I get to use the whole egg and not be wasteful. \u00a0Win-win.<\/p>\n The base of this cookie is just begging for some different mix-ins. \u00a0What are your favorite things to add in to your chocolate chip cookies?<\/p>\n<\/a><\/p>\n