Thick and Chewy Chocolate Chip Cookies

I’ve been on the hunt for a great go-to chocolate chip cookie recipe. I have a pretty decent one from Martha Stewart that I use frequently but I’m still not sure that it is “the one.” I checked out Baking Illustrated: The Practical Kitchen Companion for the Home Baker from the library about a month ago. I have several classic recipes bookmarked to try and this was the first one I’ve made. I haven’t bitten the bullet and bought the cookbook yet, I just renewed it for another 3 weeks, but I plan on buying it in the future. It is from the folks at Cooks Illustrated and America’s Test Kitchen. They give you all of the reasons behind what works and what doesn’t when testing out the recipes and they’ve done all the hard work to narrow it down, so I trust them to write great recipes. I’ve only made these once and plan to make them again before considering them one and only chocolate chip cookie recipe for me but they were delicious and didn’t last long in our house.

Thick and Chewy Chocolate Chip Cookies


2 C. plus 2 T. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

12 T. (1 1/2 sticks) unsalted butter, melted and cooled until warm

1 C. packed light brown sugar

1/2 C. granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 to 1 1/2 C. semisweet chocolate chips

Preheat the oven to 325 degrees and position racks to upper and
lower-middle positions. Line 2 large baking sheets with parchment paper or
silicone baking mats.

Whisk the flour, baking soda and salt together in a medium bowl, set aside.

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk and vanilla. Add the dry ingredients and beat on low until just combined. Mix in chocolate chips.

Roll a scant 1/4 C. of dough (I used a large cookie scoop) in to a ball. Hold the dough ball with the fingertips of both hands and break ball into two equal halves. Rotate the halves 90 degrees and, with jagged edges facing up, join the halves together at their base, forming a single ball. Be careful not to smooth out dough’s uneven surface. Place dough onto prepared baking sheets, 2 1/2 inches apart, jagged-side up.

Bake the cookies 15-18 minutes, rotating the baking sheets halfway
through the baking time.  Bake until light golden brown and the outer edges start to harden yet the centers are soft and puffy. Allow to cool on a wire rack.

Makes about 18 cookies

Recipe from Baking Illustrated

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