Great cookie recipe. If you like alot of brown sugar flavor, you’ll love these. The first batch I did overcook a little and they were a bit hard when they cooled, but I made sure not to bake the rest as long and they lived up to their “chewy” claim.
THICK AND CHEWY CHOCOLATE CHIP COOKIES
Makes about 30 cookies
2 1/8 c flour
1/2 tsp table salt
1/2 tsp baking soda
12 T unsalted butter, melted and cooled slightly
1 c brown sugar
1/2 c sugar
1 large egg
1 large egg yolk
2 tsp vanilla
1 1/2 c chocolate chips
Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.
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 and place on parchment or silpat-lined cookie sheets. (Dough can be refrigerated up to 2 days or frozen up to 1 month-shaped or not, but it will get quite hard so let it warm up to shape)
Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and pufy, 15 to 18 minutes. (Start checking at 13 minutes)
Frozen dough requires an extra 1-2 minutes baking time. Cool cookies on cookie sheets. Store in airtight container.
Source: Cook’s Illustrated
Thick and Chewy Chocolate Chip Cookies
Ingredients
- 2 1/8 c flour
- 1/2 tsp table salt
- 1/2 tsp baking soda
- 12 T unsalted butter, melted and cooled slightly
- 1 c brown sugar
- 1/2 c sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla
- 1 1/2 c chocolate chips
Instructions
- Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.
- 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 and place on parchment or silpat-lined cookie sheets. (Dough can be refrigerated up to 2 days or frozen up to 1 month-shaped or not, but it will get quite hard so let it warm up to shape)
- Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and pufy, 15 to 18 minutes. (Start checking at 13 minutes)
- Frozen dough requires an extra 1-2 minutes baking time. Cool cookies on cookie sheets. Store in airtight container.
