This is my favorite chocolate chip recipe! They are thick, chewy, and have the right amount of chocolate chips. I've tried my share of chocolate chip recipes. The cookies would either be too puffy, too salty, too flat, too much or not enough chocolate, etc. Not these. I would recommend that everyone try this recipe. There is nothing truly spectacular about the ingredients or the recipe. But if you love a good chocolate chip cookie as much as I do... I'm sure you'll love these!
Thick and Chewy Chocolate Chip Cookies
From My Kitchen Cafe, who found the recipe on Cook's Illustrated
Makes around 30 cookies.
Ingredients
2 1/8 cups bleached all-purpose flour (about 10.5 oz)
1/2 tsp table salt
1/2 tsp baking soda
12 tbsp unsalted butter, melted and cooled slightly
1 cup brown sugar (7 oz)
1/2 cup sugar (3.5 oz)
1 large egg
1 large egg yolk
2 tsp vanilla
1-2 cups chocolate chips (I use about 1 1/2 cups)
1/2 tsp table salt
1/2 tsp baking soda
12 tbsp unsalted butter, melted and cooled slightly
1 cup brown sugar (7 oz)
1/2 cup sugar (3.5 oz)
1 large egg
1 large egg yolk
2 tsp vanilla
1-2 cups chocolate chips (I use about 1 1/2 cups)
Directions
Preheat oven to 325F.
Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Form dough into balls. If you have a cookie scoop, use that. It's definitely easier. I just use a regular spoon to scoop up a good amount, and roll it into a ball. Make sure the balls are uniform in size so they cook evenly. Place dough on parchment or silpat-lined cookie sheets (I can fit 13 on a regular sized cookie sheet).
Bake, reversing cookie sheets’ positions halfway through baking, until the cookie's outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes. Start checking at 13 minutes – these cookies really do need longer baking time than most average cookie dough recipes. Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies on cookie sheets. Serve or store in airtight container.
The dough can be refrigerated or frozen if you don't want to make 30(ish) cookies all at once. I refrigerated some once for a day, without forming into balls, and I had one huge mass of cookie dough that was stuck together. I microwaved it a bit to soften it up. The dough was on the dry side so I poured a little canola oil on top and mixed it throughout. Once baked, you couldn't tell the dough had been refrigerated and microwaved :)
I hope you like these as much as I do!
